Wednesday, February 07, 2007
Mexican Meat Mix
Mexican Meat Mix: 5lbs beef roast or a combination of beef and pork roasts 3 onions, chopped 1 4ounce can shopped green chiles 2 7ounce cans green-chile salsa 1/4 teaspoon garlic powder 4 Tablespoons flour 4 teaspoons salt 1 teaspoon ground cumin Cook roast(s) in crock pot with a 1/2 cup of water until fork tender. Remove meat, reserving juices. Cool meat, remove bones. Shred meat and set aside. Spray a large skillet with non-stick spray. Saute onions and green chiles for 1 minute. Add green-chile salsa, garlic powder, flour, salt and cumin. Reduce heat and cook 1 minute. Stir in reserved meat juices and meat. Cook 5 minutes until thickened. Cool. Put about 3 cups mix into three freezer containers. Freeze. Use within 6 months. Our favorite use for this mix is Chimichangas. I have also used it for tacos, nachos and occasionally a Mexican casserole.