mexican meat mix
| Measure | Ingredient |
|---|---|
| 5 pounds | Beef Roast * |
| 3 | Large Onions, Chopped |
| 2 cans | (7 oz) Green Chili Salsa |
| 4 tablespoons | Flour |
| 1 teaspoon | Ground Cumin |
| 3 tablespoons | Vegetable Shortening |
| 1 can | (4 oz) Chopped Green Chilis |
| ¼ teaspoon | Garlic Powder |
| 4 teaspoons | Salt |
| 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.
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