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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chimichanga Meat Recipe

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This recipe for Chimichanga Meat is from The Palmer Family Cookbook Project, 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:
Ingredients:  
Ingredients:  
5 lbs beef roast or combination of beef and pork roasts
3 Tbs vegetable shortening
3 onions, chopped
1 (4 oz) can chopped green chilies
2 (7 oz) cans green chili salsa (Rotel)
1/4 tsp garlic powder
4 Tbs all purpose flour
4 tsp salt
1 tsp ground cumin
Juices from beef roasts
Directions:
Directions:
Preheat oven to 275ºF. Place roast in large roasting pan or Dutch oven. Do not add salt or water. Cover with tight lid and roast about 8-10 hours (or 6-7), until well done (or not so well done). Or cook roasts with 1 cup of water in pressure cooker 35-40 minutes. Drain meat, reserving juices. Cool meat, then remove any bones (if applicable). Shred meat and set aside.

Melt shortening in large skillet. Add onions, garlic powder, flour, salt, and cumin. Cook for 1 minute over medium-low heat. Stir in reserved meat juices and shredded meat. Cook for 5 minutes until thick. Cool.

Free for up to 6 months. Makes about 9 cups.
Number Of Servings:
Number Of Servings:
9-12

 

 

 

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