Sunday, January 27, 2013

Mexican Meat Mix

This is another of our favorite recipes.  This is great because you can make a huge batch and then freeze the rest.

Mexican Meat Mix
(from Make a Mix cookbook)

5 lbs beef roast (or 2.5 beef, 2.5 pork)
3 T vegetable shortening
3 onions, sliced (or chopped, whichever you prefer)
1 (4 oz) can chopped green chilies
2 (7 oz) cans green chili salsa
1/4 t. garlic powder
4 T. flour
4 t. salt
1 t. ground cumin
Juices from beef roasts

Preheat oven to 200 degrees.  Place roasts in large roasting pan.  Do not add salt or water.  Cover with tight lid and roast about 12 hours, until well done.  Drain meat, reserve juices.  Cool meat,  then remove bones.  Shred meat, and set aside.  Melt shortening in a large skillet.  Add onions and green chilies.  Saute one minute.  Add green chili salsa, garlic powder, flour, salt, and cumin.  Cook one minute over medium-low heat.  Stir in reserved meat juices and shredded meat.  Cook 5 minutes until thick.  Cool.  Put about 3 cups mix each into three 1-quart freezer containers, leaving 1/2 inch space at top.  Seal and label containers.  Freeze.  Use within 6 months.  Makes about 9 cups of Mexican Meat Mix.  (can use for burritos, chimichangas, etc)

No comments: