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Mexican Meat Mix Recipe

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

Ginger Proffitt


3 lb. Beef Roast
3 lb. Pork Roast
3 Tbsp. Shortening
3 Onions, chopped
1 4 oz can Chopped Green Chilies
2 7 oz cans Green Chili Salsa
╝ tsp. Garlic Powder
4 Tbsp. Flour
4 tsp. Salt
1 tsp. Ground Cumin
Juices from Roast

1. Place Roast in large roasting pan. Do not Salt.
2. Cover with light lid and roast 12 hours at 200║. Or use crock pot.
3. Drain meat, reserving juices. Cool, remove bones, Shred, set aside.
4. Melt Shortening in a large skillet.
5. Add Onions and Green Chilies. SautÚ 1 minute.
6. Add Salsa, Garlic Powder, Flour, Salt, and Cumin.
7.Cook 1 minute over medium heat.
8. Stir in reserved juices and meat. Cook 5 minutes until thick.
9. Cool. Put in 3-1 qt. containers and freeze. Use for tacos, burritos, enchiladas, or chimichangas.




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