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Ingredients:
5 lb beef roast *
3 large onions, chopped
2 can (7 oz) green chili salsa
4 tbsp flour
1 tsp ground cumin
3 tbsp vegetable shortening
1 can (4 oz) chopped green chilis
1/4 tsp garlic powder
4 tsp salt
1 juices from beef roast
Instructions:
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.
Servings: 1
Vengeance is a dish that can be eaten cold. James Payn In Market Overt (1895)
More information:
Open Directory:
Spicy Recipes
Mexico
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Mexican Meat Mix Recipe brought to you by Mexican Recipes To-Go
