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Mexican Meat Mixture Recipe

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This recipe for Mexican Meat Mixture, by , is from KITCHEN FAVORITES from FAMILY and FRIENDS, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lura Anderson
Added: Tuesday, December 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 pounds beef and/or pork roast
3 tablespoons shortening
3 onions, chopped
1 4 ounce can diced green chilies
2 7 ounce jars green Chile salsa (you can substitute with any salsa)
4 tablespoons flour
4 teaspoons salt
1 teaspoon cumin
1/4 teaspoon garlic powder

Directions:
Directions:
Preheat oven to 200. Place roast in pan. Do not add salt or water. Cover tightly and cook for 12 hours until done. (may be cooked overnight)
Drain meat reserving juices. Cool. Remove bones, shred meat, and set aside.
Melt shortening in a large skillet. Add onions, green Chile's, and saute one minute. Add salsa, garlic powder, salt, flour, and cumin. Cook one minute over medium low heat. Stir in reserved juice and meat. Cook five minutes or until thick. Cool. Freeze 3 cups mix per 1 quart container. Use in any Mexican recipe calling for shredded meat.

Number Of Servings:
Number Of Servings:
makes 5 pounds of mixture
Personal Notes:
Personal Notes:
Remember the days of ward budget dinners? My ward in El Centro made this recipe and fed the whole town. We always made our budget with this one activity.

 

 

 

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