Mexican Meat Mix
5 lbs beef
roast
3 T. oil
3 onions
chopped
1 (4 oz) can
chopped green chilies
2 (7 oz) can
green chili salsa
¼ t garlic
powder
4 T flour
4 t salt
1 t ground
cumin
Bake roast
at 200 degrees for 12 hours or cook
roasts with 1 cup water in pressure cooker 35 to 40 minutes. Drain meat.
Reserve juices. Cool meat, then
shred and set aside. Heat oil in
pan. 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. I put about 2 cups in plastic freezer bags,
removing most of the air. Label with
sharpie, with title and date. Use within
6 months. Use it for tacos, enchiladas,
chimichangas.
