Slow Cooker Chimichangas
600g blade steak
1 can diced tomato with basil, garlic and oregano
1 green capsicum, chopped
1 onion, finely chopped
1 cup red wine
5 cloves garlic, minced
1 tsp oregano
12 flour tortillas, fajita or regular size
shredded mild cheddar or Mexican cheese blend
vegetable oil for frying
Toss everything except the last three ingredients in the slow cooker on LOW for 8 hours, or until meat is tender and pulls apart with a fork. Pull the meat apart with a fork ;) and stir back through the mix in the slow cooker.
Lay out tortillas, and place a handful of cheese on each one. Top with a few spoonfuls of meat mixture (use a slotted spoon, straining as much juice off as you can), and fold closed like an envelope.
Fry in hot oil until golden and crispy. Drain on kitchen paper.
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