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Mexican Meat Mix

Recipe By:
Serving Size : 1 Preparation Time :0:00
Categories: Mixes -Herb/Baking/Etc..


5 Pounds Beef Roast *
3 Tablespoons Shortening
3 Each Large Onions --Chopped
1 Can Green Chilis
2 Cans (7 oz) Green Chili Salsa
1/4 Teaspoon Garlic Powder
4 Tablespoons Flour
4 Teaspoons Salt
1 Teaspoon Ground Cumin


Use juices from roast, use solid shortening, chiles (4-oz chopped) 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.

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