Mexican Meat Mix (adapted From “make-a-mix Cookery” By Hp Books)
From austinaud 13 years agoIngredients
- · 5lbs. beef roast or combination of beef and pork roasts shopping list
- · 3 T vegetable shortening or oil shopping list
- · 3 onions, chopped shopping list
- · 1 (4-oz.) can Hatch hot chopped green chiles shopping list
- · 1 (12-oz. jar) hot green chile salsa shopping list
- · 3 cloves of garlic, minced shopping list
- · 4 T flour (we are gluten free, so I use rice flour) shopping list
- · 4 tsp salt, optional shopping list
- · 1 tsp ground cumin shopping list
- · juices from roasts shopping list
How to make it
- Preheat oven to 200°F. I use my crockpot on low. Place roasts in 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.
- Drain meat, reserving juices. Cool meat, then remove bones, shred meat, and set aside.
- Melt shortening in a large skillet. Add onions, garlic and green chiles. Sauté 1 minute. Add green chili salsa, 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 a freezer safe container. Freeze. Use within 6 months.
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