Mexican Meat Mix (to go with Chimichangas)
- Ready In:
- 13hrs 30mins
- Ingredients:
- 9
- Yields:
-
9 cups of mix approximately
- Serves:
- 18
ingredients
- 5 lbs beef roast (or combination of beef and pork roasts)
- 3 tablespoons vegetable shortening
- 3 onions, chopped
- 1 (1 ounce) can of chopped green chili
- 1 (2 ounce) can green chili salsa
- 1⁄4 teaspoon garlic powder
- 4 tablespoons flour
- 4 teaspoons salt
- 1 teaspoon ground cumin
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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RECIPE SUBMITTED BY
deb elshoff
United States
I am a mother of 2 children and I work 6 days a week outside the home and then work 7 days a week inside the home. I love to garden,bake, crochet and macrame'.