Mexican meat mix
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Mexican meat mix
  Mexican    Meat  
Last updated 6/12/2012 12:41:20 AM. Recipe ID 65. Report a problem with this recipe.
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      Title: Mexican meat mix
 Categories: Master mix
      Yield: 1 servings
      5 lb Beef Roast *
      3    Large Onions, Chopped
      2 cn (7 oz) Green Chili Salsa
      4 tb Flour
      1 ts Ground Cumin
      3 tb Vegetable Shortening
      1 cn (4 oz) Chopped Green Chilis
    1/4 ts Garlic Powder
      4 ts Salt
           Juices From Beef Roast
  Preheat oven to 200 degrees F. (95 degrees 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 chilies.  Saute 1 minute.  Add green chili 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.

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Recipe ID 65 (Apr 03, 2005)

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