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