Chimichanga

1. Salt and pepper beef, place in a large pot or crock pot, cover with water and cook over medium to medium-high heat until beef is tender and easily shreds (about 2 to 3 hours). Remove beef from cooking liquid and allow it to cool enough to be handled comfortably.
2. While beef is cooling slice peppers into thin strips removing seeds, peel and slice onions into thin rings, and seed and slice tomatoes into strips.
3. When beef is cooled enough to handle, shred beef by pulling apart along the grain of the beef. The finer the shred the better.
4. Heat 2 Tablespoons of oil in a large skillet or frying and add the peppers, onions, tomatoes, and garlic and sauté until they are soft and onions become translucent (not browned) adding salt and pepper to taste.
5. When vegetables are sautéed mix shredded beef into them. Lower heat, cover and allow the beef to sauté with the vegetables for 10 to 15 minutes until beef has had an opportunity to absorb the flavours of the vegetables.
6. Remove mixture for heat and allow to cool enough to handle. When the mixture has cooled begin constructing the chimichangas by laying a single tortilla in front of you, place approximately 1/12th of the mixture in a line across the middle of the tortilla starting and ending about 2 inches from the edges. Fold the edges of the tortilla in and over the mixture, fold the top of the tortilla over and roll the whole over again forming a roughly rectangular package (similar in look to a burrito). Continue in this manner until all the filling and tortillas have been used up.
7. Heat about ½ inch of oil in a frying pan. Add the chimichangas, one or two at a time (fold side down), to the heated oil and fry them until golden brown on top and bottom. Drain on paper towels. Repeat with the remaining chimichangas.
8. Serve with guacamole, sour cream, salsa, and olives provided for toppings.