Mexican Meat Mix
Yield
8 servingsPrep
10 minCook
12 hrsReady
13 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
beef roast
|
|
| 3 | large |
onions
chopped |
|
| 2 | cans |
green chili salsa
7 ounces each |
* |
| 4 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
cumin
ground |
|
| 3 | tablespoons |
vegetable shortening
|
|
| 4 | ounces |
green chili peppers, canned
chopped |
|
| ¼ | teaspoon |
garlic powder
|
|
| 4 | teaspoons |
salt
|
|
| 1 | x |
juice
from beef roast |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
beef roast
|
|
| 3 | large |
onions
chopped |
|
| 2 | cans |
green chili salsa
7 ounces each |
* |
| 6E+1 | ml |
all-purpose flour
|
|
| 5 | ml |
cumin
ground |
|
| 45 | ml |
vegetable shortening
|
|
| 115.6 | ml/g |
green chili peppers, canned
chopped |
|
| 1.3 | ml |
garlic powder
|
|
| 2E+1 | ml |
salt
|
|
| 1 | x |
juice
from beef roast |
* |
Directions
Preheat oven to 200 degrees F.
Place Beef roast (or combination of beef and pork roasts to total 5 pounds) in a large roasting pan or dutch oven.
Do not add salt or water.
Cover with a tight lid and roast about 12 hours, or until well done.
Or cook roasts with 1 cup water in pressure cooker 35 to 40 minutes.
Drain meat, reserving juices.
Cool meat, then remove bones.
Shred meat and set aside.
Melt shortening in a large skilled.
Add onions and green chilies.
Sauté 1 minute.
Add green chili salsa, garlic powder, flour, salt and cumin.
Cook 1 minute over medium-low heat.
Stir in reserved meat juices and shredded meat.
Cook 5 minutes until thick.
Cool.
Put about 3 cups mix into 3 1-quart containers, leaving ½-inch space at top.
Seal and label containers Mexican Meat Mix and freeze.
Use within 6 months.
Makes about 9 cups of Mix.
