| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Homemade co, Meat |
1 |
Servings |
INGREDIENTS
| 5 |
lb |
Beef roast — OR |
| 5 |
lb |
Combination of beef and pork |
|
|
Roasts |
| 3 |
|
Onions — chopped |
| 1 |
cn |
Chopped green chilies — 4 |
|
|
Ounces |
| 2 |
cn |
Green salsa — 7 ounces |
|
|
Each |
| 1/4 |
ts |
Garlic powder |
| 4 |
tb |
Unbleached flour |
| 4 |
ts |
Salt — or to taste |
| 1 |
ts |
Ground cumin |
INSTRUCTIONS
Preheat oven to 275°. 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 c of water for
35-40 minutes in a pressure cook 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 thicke
Put about 3 c 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 c of Homemade Mexican Meat Mix.
Posted to EAT-L Digest - 19 Jun 96
Date: Thu, 20 Jun 1996 17:41:37 -0600
From: Ilene Warfield <ilenewar@STARNETINC.COM>
Recipe By : _Make-A-Mix_ by Eliason, Harward & Westover
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