Mexican Meat Mix Recipes

MEXICAN MEAT MIX (TO GO WITH CHIMICHANGAS)

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Place roasts in a large roasting pan or Dutch Oven.
• Do not add salt or water.
• Cover with a tight lid and roast about 12 hours, until well done or cook roasts with 1 cup of water in pressure cooker 35 to 40 minutes.
• (Crockpots work as well) Drain meat, reserving the juices.
• Cool meat, then remove bones and fat and set aside.
• Melt shortening in a large skillet.
• Add onions and green chilies.
• Saute 1 minutes.
• 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 three 1-quart freezer containers,.
• leaving 1/2 inch space at top.
• Seal and label containers.
• Freeze and use within 6 months.

MEXICAN MEAT MIX

Steps:

• Preheat oven to 375°F.
• Place roast in large roasting pan or dutch oven. Do not add salt or water. Cover with tight lid and roast 8 to 10 hours until well done. Or cook with 1 cup water in pressure cooker for 35 to 40 minuets. Drain meat reserving juices. Cool meat, then remove bones. Shred meat and set aside.
• Spray large skillet with Vegetable cooking spray. Saute onions and green chillies for 1 minute. Add Green Chillie salsa, Garlic Powder, flour, salt and cumin. Reduce heat and cook 1 minute. Stir in reserved meat and meat juices. Cook minuets until thickened. Cool.
• Put about 3 cups mix into three one quart freezer containers, leaving 1/2 inch space at the top. Seal and label containers with date and contents. Freeze. Use withing about 6 months. Makes about 9 cups.

MEXICAN SEASONING MIX

Steps:

• Mix together ingredients thoroughly in a bowl and store in a cool place in an airtight container.