Mexican Meat Mix

from the book Make-A-Mix Cookery by Karine Eliason, Nevada Harward & Madeline Westover

This is a master mix to use in recipes that will follow

5 lbs beef roast or combination of beef and pork roasts (I use cross-rib)
3 Tbs vegetable shortening (I use butter)
3 large onions
1 (4oz) can chopped green chilies
2 (7oz) cans green chili salsa (I've never found this and just use 14 oz chunky salsa)
1/4 tsp garlic powder
4 Tbs flour
4 tsp salt
1 tsp ground cumin
Juices from beef roasts

Preheat oven to 200. Place roast in Dutch Oven. Do NOT add salt or water. Cover with a tight lid and roast about 12 hrs, until well done. (I cover with foil before putting the lid on to make sure no moisture escapes.) Or cook roast with 1 C water in a pressure cooker 35-40 mins.

Drain meat, reserving juices.




Cool, then shred meat and set aside.



Rough chop the 3 large onions.








Melt shortening in the same Dutch Oven. Add onions and green chilies. Saute a minute or two, stirring occasionally.






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 mins until thick.




Cool. Put about 3 C mix each into 1 qt freezer containers, leaving 1/2 in space at top. Freeze. Use within 6 mos. Makes more than 9 C

Use to make:
Chimichangas