|5 pounds||Beef Roast *|
|3||Large Onions, Chopped|
|2 cans||(7 oz) Green Chili Salsa|
|1 teaspoon||Ground Cumin|
|3 tablespoons||Vegetable Shortening|
|1 can||(4 oz) Chopped Green Chilis|
|¼ teaspoon||Garlic Powder|
|Juices From Beef Roast|
Preheat oven to 200 degrees F. (95 degrees C) Place Beef roast (or combination of beef and pork roasts to total 5 lbs) 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. Saute 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.
Random recipe of the day