Mexican Meat Mix Recipe

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This recipe for Mexican Meat Mix is from Cornish Ward Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Main Courses: Beef, Pork and Lamb

Ingredients:	Ingredients: 5 # rump or chuck roast 3 TB. shortening 3 onions, chopped 1 can chopped green chilies 2 (7-oz) cans green chili salsa 1/4 tsp. garlic powder 4 TB. flour 4 tsp. salt 1 tsp. cumin juices from beef roasts

Directions:	Directions: Heat oven to 200º. Place roasts in large roasting pan or Dutch oven. Do not add salt or water. Cover with a tight lid and roast about 12 hours, until well done. Or cook roasts with 1 c. water in pressure cooker 35-40 minutes. Drain meat, reserving juices. Cool meat, then remove bones. Shred meat and set aside. Melt shortening in a large skillet. Add green chili salsa, onions, chilies, garlic powder, flour, salt and cumin. Cook 1 minute over medium heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick. Cool. Put about 3 c. mix each into three 1 qt. freezer containers, leaving 1/2 inch space at top. Seal and label containers. Freeze. Use within 6 months. Makes about 9 c. of Mexican Meat MIx.

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Mexican Meat Mix Recipe

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