Mexican Meat Mix
photo by Ycooks2
- Ready In:
- 10hrs
- Ingredients:
- 8
- Yields:
-
9 cups
ingredients
- 2267.96 g beef roast or 2267.96 g pork roast
- 3 onions, chopped
- 113.39 g can chopped green chilies
- 198.44 g can green chili salsa
- 1.23 ml garlic powder
- 59.16 ml flour
- 19.71 ml salt
- 4.92 ml ground cumin
directions
- Preheat oven to 375°F.
- Place roast in large roasting pan or dutch oven. Do not add salt or water. Cover with tight lid and roast 8 to 10 hours until well done. Or cook with 1 cup water in pressure cooker for 35 to 40 minuets. Drain meat reserving juices. Cool meat, then remove bones. Shred meat and set aside.
- Spray large skillet with Vegetable cooking spray. Saute onions and green chillies for 1 minute. Add Green Chillie salsa, Garlic Powder, flour, salt and cumin. Reduce heat and cook 1 minute. Stir in reserved meat and meat juices. Cook minuets until thickened. Cool.
- Put about 3 cups mix into three one quart freezer containers, leaving 1/2 inch space at the top. Seal and label containers with date and contents. Freeze. Use withing about 6 months. Makes about 9 cups.
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Reviews
-
Whenever there is roast on sale there is a pot of mexican meat on the stove. Freezes very well. We can eat on it for a couple of days. Whatever is left over I package in a suitable size that my husband can pull out of the freezer and make himself soft tacos. This is a recipe from Make-A-Mix cookbook. I have used it for several years.
RECIPE SUBMITTED BY
A Group of local women making up large batches of meals (one for each family in the swap) and getting together every two weeks to swap out our one meal for a whole bunch of other yummies. Here is where we keep track of all that we like.