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Home San Francisco Chicken With Cornmeal

Mexican Meat Mix Recipe

Ingredients

How to make it

  • Preheat oven to 200 degrees F.
  • 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, or cook roasts with one 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 skillet.
  • 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 iun reserved meat juices and shredded meat.
  • Cook 5 minutes until thick. Cool.
  • Put about 3 cups mix each into three 1-quart freezer containers, leaving ½ inch space at top.
  • Seal and label containers. Freeze. Use within 6 months. Makes about 9 cups.
  • Good in burritos or tacos or ....!

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The Cook

conner909 Whereabouts, Unknown

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