Homemade mexican meat mix

Yield: 1 Servings

Measure Ingredient
5 pounds Beef roast -- OR
5 pounds Combination of beef and pork
\N \N Roasts
3 \N Onions -- chopped
1 can Chopped green chilies -- 4
\N \N Ounces
2 cans Green salsa -- 7 ounces
\N \N Each
¼ teaspoon Garlic powder
4 tablespoons Unbleached flour
4 teaspoons Salt -- or to taste
1 teaspoon Ground cumin

Preheat oven to 275ø. Place the meat in a large roasting pan or Dutch oven. Do NOT add salt or water. Cover with a tight lid and roast for 8-10 hours, or until well done. (Alternate method: Cook with 1 c of water for 35-40 minutes in a pressure cook Drain meat, reserving juices. Cool meat; remove any bones. Shred meat and set aside.

Spray a large skillet with nonstick cooking spray. Saute onions and green chilies for 1 minute. Add salsa, garlic powder, flour, salt and cumin.

Reduce heat and cook for 1 minute. Stir in reserved meat and meat juices.

Cook for 5 minutes until thicke Put about 3 c of meat mixture into each of three 1-quart freezer containers, leaving ½" space at the top. Seal and label container with date and contents. Freeze. Use within 6 months.

Makes about 9 c of Homemade Mexican Meat Mix.

Posted to EAT-L Digest - 19 Jun 96 Date: Thu, 20 Jun 1996 17:41:37 -0600 From: Ilene Warfield <ilenewar@...> Recipe By : _Make-A-Mix_ by Eliason, Harward & Westover

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