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Ingredients
- 5 lb Beef roast -- Or possibly
- 5 lb Combination of beef and pork Roasts
- 3 x Onions -- minced
- 1 can Minced green chilies -- 4 Ounces
- 2 can Green salsa -- 7 ounces Each
- 1/4 tsp Garlic pwdr
- 4 Tbsp. Unbleached flour
- 4 tsp Salt -- or possibly to taste
- 1 tsp Grnd cumin
Directions
- Preheat oven to 275 . Place the meat in a large roasting pan or possibly Dutch oven. Don't add in salt or possibly water. Cover with a tight lid and roast for 8-10 hrs, or possibly till well done. (Alternate method: Cook with 1 c of water for 35-40 min in a pressure cook Drain meat, reserving juices. Cold meat; remove any bones. Shred meat and set aside.
- Spray a large skillet with nonstick cooking spray. Saute/fry onions and green chilies for 1 minute. Add in salsa, garlic pwdr, flour, salt and cumin.
- Reduce heat and cook for 1 minute. Stir in reserved meat and meat juices.
- Cook for 5 min till thicke
- Put about 3 c of meat mix into each of three 1-qt freezer containers, leaving 1/2" space at the top. Seal and label container with date and contents. Freeze. Use within 6 months.
- Makes about 9 c of Homemade Mexican Meat Mix.
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