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Mexican Meat Recipe

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This recipe for Mexican Meat, by , is from The Slane Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Sunday, August 2, 2009


2.5 # beef roast
2.5 # pork roast
1 4oz can chopped green chilies
¼ tsp garlic powder
4 tsps salt
1 can golden mushroom soup
3 tbsp cooking oil
3 onions, chopped
2 7 oz cans green chili salsa
4 Tbsp flour
1 tsp cumin
Juices from roast

Preheat oven to 200. Place roasts in large roasting pan with a lid. Do not add salt or water.
Cover and cook for 12 hours until well done. (I’ve always put meat in the oven before bed and let
it cook over night. Drain meat – reserve juices. Cool meat remove any bones and shred meat; set aside. Pour oil into a large skillet. Add onions and green chilies, sauté 1 minute. Add green chili salsa, garlic powder, flour, salt and cumin, cook 1 minute. Stir in reserved meat juices, soup and shredded meat. Cook 5 minutes until thick.
Serve on flour tortillas with sour cream cheese avocados, and tomatoes (makes a burrito)

Personal Notes:
Personal Notes:
This is a wonderful meal to prepare ahead for company it can be frozen for several months.
We serve this for family reunions a single batch will serve around 12 people.




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