Title: Baked chimichangas
 Categories: Mexican, Vegetables, Meats
      Yield: 4 Servings
 
           Almond Red Sauce; *
           Jalepeno Cream Sauce; *
      1 lb Ground Beef
    1/4 c  Onion; Finely Chopped, 1 sm.
      1    Clove Garlic; Finely Chopped
    1/4 c  Almonds; Slivered
    1/4 c  Raisins
      1 tb Red Wine Vinegar
      1 ts Red Chiles; Ground
    1/2 ts Salt
    1/4 ts Cinnamon; Ground
    1/8 ts Cloves; Ground
      4 oz Green Chiles; Chopped, 1 can
      1 c  Tomato; Chopped, 1 medium
      8    Flour Tortillas; **
      1    Egg; Large, Beaten
      2 tb Margarine Or Butter;Softened
 
  *    See Sowest2. ** Tortillas should be 10-inches in diameter and be
  warmed. Prepare Almond Red Sauce and Jalepeno Cream Sauce; reserve.
  Cook and stir ground beef, onion and garlic in 10-inch skillet over
  medium heat until beef is brown; drain. Stir in remaining ingredients
  except tortillas, egg and margarine. Heat to boiling; reduce heat.
  Simmer uncovered for 20 minutes; stir occasionally.  Heat oven to 500
  Degrees F. Spoon about 1/2 cup of beef mixture onto the center of
  each tortilla. Fold one end of th tortilla up about 1 inch over the
  beef mixture; fold right and lift sides over folded end, overlapping.
  Fold remaining end down; brush edges with egg to seal brush each
  chimichanga with margarine. Place seam sides down in ingreased jelly
  roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until tortillas begin to
  brown and filling is hot, 8 to 10 minutes. Serve with Almond Red
  Sauce and Jalepeno Cream Sauce. FRIED CHIMICHANGAS: Omit 2 T Butter
  Or Margarine.  Heat vegetable oil (about 1 inch) to 365 degrees F.
  Fry chimichangas 2 to 3 at a time in hot oil, turning once, until
  golden brown, 3 to 4 minutes.  Keep warm in 300 degree F Oven.