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Mexican meat mix

Yield: 1 Servings

Ingredients:

• 5 lb Beef Roast *
• 3 Large Onions Chopped
• 2 cn (7 oz) Green Chili Salsa
• 4 tb Flour
• 1 ts Ground Cumin
• 3 tb Vegetable Shortening
• 1 cn (4 oz) Chopped Green Chilis
• 1/4 ts Garlic Powder
• 4 ts Salt

Instructions:

Juices From Beef Roast 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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