Mexican Meat Mix (to go with Chimichangas)

Recipe by deb elshoff
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 13hrs 30mins
SERVES: 18

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 200 degrees F (95 degrees C).
  • Place roasts in a large roasting pan or Dutch Oven.
  • Do not add salt or water.
  • Cover with a tight lid and roast about 12 hours, until well done or cook roasts with 1 cup of water in pressure cooker 35 to 40 minutes.
  • (Crockpots work as well) Drain meat, reserving the juices.
  • Cool meat, then remove bones and fat and set aside.
  • Melt shortening in a large skillet.
  • Add onions and green chilies.
  • Saute 1 minutes.
  • 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 three 1-quart freezer containers,.
  • leaving 1/2 inch space at top.
  • Seal and label containers.
  • Freeze and use within 6 months.
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