Chimichangas

The meat is most flavorful if made a day ahead. Chimichangas can also be deep fried at 375 degrees F until browned.

1 (4 pound) lean boneless steak (chuck or round steak)
1 onion, diced
1 clove garlic, mashed
2 tablespoons oil
1 (7 ounce) can green chiles
1 (16 ounce) can whole tomatoes
1/8 teaspoon oregano
Salt, to taste
12 medium flour tortillas
Oil
1 head iceberg lettuce, shredded
1 cup grated Cheddar cheese
1 cup sour cream
1 cup salsa
Guacamole

Finely dice beef. Put into cold, ungreased skillet. Cover and cook over lowest heat, undisturbed, for 2 hours, or until moisture is evaporated. Saut