Homemade Mexican Meat Mix Recipe - Cooking Index
Homemade Mexican Meat Mix Recipe - Cooking Index
| 5 lbs | 2270g / 80oz | Beef roast - or |
| 5 lbs | 2270g / 80oz | Combination of beef and pork roasts |
| 3 | Onions - chopped | |
| 1 | Chopped green chilies - 4 ounces | |
| 2 | Green salsa - 7 ounces each | |
| 1/4 teaspoon | 1.3ml | Garlic powder |
| 4 tablespoons | 60ml | Unbleached flour |
| 4 teaspoons | 20ml | Salt - or to taste |
| 1 teaspoon | 5ml | Ground cumin |
Preheat oven to 275ø. Place the meat in a large roasting pan or Dutch oven. Do NOT add salt or water. Cover with a tight lid and roast for 8-10 hours, or until well done. (Alternate method: Cook with 1 cup of water for 35-40 minutes in a pressure cooker.) Drain meat, reserving juices. Cool meat; remove any bones. Shred meat and set aside.
Spray a large skillet with nonstick cooking spray. Saute onions and green chilies for 1 minute. Add salsa, garlic powder, flour, salt and cumin. Reduce heat and cook for 1 minute. Stir in reserved meat and meat juices. Cook for 5 minutes until thickened. Cool completely.
Put about 3 cups of meat mixture into each of three 1-quart freezer containers, leaving 1/2" space at the top. Seal and label container with date and contents. Freeze. Use within 6 months.
Makes about 9 cups of Homemade Mexican Meat Mix.
Source:
"Make-A-Mix" by Eliason, Harward & Westover
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