Chimichanga Meat

2 lbs. Beef stew meat from a roast

1 ½ c. water

2 cloves garlic, minced

2 Tb. Vinegar

2 tsp. Dried oregano, crushed

1 tsp. Salt

1 tsp. Ground cumin

1/8 tsp. pepper

Put all of the ingredients except meat in a crock pot and mix it up.  Then add the meat, turning it over to coat it.  Cook all day.  (If you don't have a crock put you could put it in a covered pan and cook it on like 300 degrees all day.)  By the end of the day it should fall apart.  Take it out of the pot and put it on a plate.  Use two forks and shred it up.  Pour a little of the juices over it and serve on tortillas.  If you have leftovers put them in a container and pour the rest of the juices over it.  This helps keep it moist and tastes

Contributed by Stephanie H.