Mexican Meat Mix Recipe - Cooking Index
Mexican Meat Mix Recipe - Cooking Index
| 5 lbs | 2270g / 80oz | Beef roast * |
| 3 lbs | 1362g / 48oz | Onions - chopped (large) |
| 2 | Green chile salsa - (7 oz) | |
| 4 tablespoons | 60ml | Flour |
| 1 teaspoon | 5ml | Ground cumin |
| 3 tablespoons | 45ml | Vegetable shortening |
| 1 | Chopped green chiles - (4 oz) | |
| 1/4 teaspoon | 1.3ml | Garlic powder |
| 4 teaspoons | 20ml | Salt |
| Juices from beef roast |
Preheat oven to 200F (95F C)
Place Beef roast (or combination of beef and pork roasts to total 5 lbs) in a large roasting pan or Dutch oven. Do not add salt or water. Cover with a tight lid and roast about 12 hours, or until well done. Or cook roasts with 1 cup water in pressure cooker 35 to 40 minutes. Drain meat, reserving juices. Cool meat, then remove bones. Shred meat and set aside.
Melt shortening in a large skilled. Add onions and green chiles. Saute 1 minute. Add green chile salsa, garlic powder, flour, salt and cumin. Cook 1 minute over medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick. Cool. Put about 3 cups mix into 3 1-quart containers, leaving 1/2-inch space at top. Seal and label containers Mexican Meat Mix and freeze. Use within 6 months. Makes about 9 cups of Mix.
Source:
South Dakota CattleWomen - Jamie Waldner
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