Title: Mexican Meat Mix
Categories: Beef Mexican
Yield: 1 Servings
| 5 | lb | Beef Roast * |
| 3 | | Large Onions, Chopped |
| 2 | cn | (7 oz) Green Chili Salsa |
| 4 | tb | Flour |
| 1 | ts | Ground Cumin |
| 3 | tb | Vegetable Shortening |
| 1 | cn | (4 oz) Chopped Green Chilis |
| 1/4 | ts | Garlic Powder |
| 4 | ts | 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 1/2-inch space at top. Seal and label containers
Mexican Meat Mix and freeze. Use within 6 months. Makes about 9 cups of
Mix.