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Mexican Meat Mix

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      Title: MEXICAN MEAT MIX
 Categories: Beef, Mexican
      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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