Recipe - Homemade Mexican Meat Mix

5 pound Beef roast OR
5 pound Combination of beef and pork
Roasts
3 Onions chopped
1 cn Chopped green chilies 4
Ounces
2 cn Green salsa 7 ounces
Each
One fourth teaspoon Garlic powder
4 tablespoon Unbleached flour
4 teaspoon Salt or to taste
1 teaspoon Ground cumin

Preheat oven to 275ø. Place the meat in a large roasting pan or Dutch
oven. Do NOT add salt or water. Cover with a tight lid and roast for 810
hours, or until well done. (Alternate method: Cook with 1 cup of water for
3540 minutes in a pressure cook Drain meat, reserving juices. Cool meat;
remove any bones. Shred meat and set aside.

Spray a large skillet with nonstick cooking spray. Saute onions and green
chilies for 1 minute. Add salsa, garlic powder, flour, salt and cumin.
Reduce heat and cook for 1 minute. Stir in reserved meat and meat juices.
Cook for 5 minutes until thicke

Put about 3 cup of meat mixture into each of three 1quart 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 cup of Homemade Mexican Meat Mix.

Posted to EATL Digest 19 Jun 96

Date: Thu, 20 Jun 1996 17:41:37 0600

From: Ilene Warfield ilenewar@STARNETINC.COM

Recipe By : _MakeAMix_ by Eliason, Harward & Westover