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Prep Time: 20 Minutes Cook Time: 720 Minutes |
Ready In: 740 Minutes Servings: 8 |
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One of my husband's favorite recipes from his mom. Great alternative to regular ground beef and taco seasoning. Ingredients:
5 lbs beef roast |
3 tablespoons vegetable shortening |
3 onions, chopped |
1 (4 ounce) can chopped green chilies |
2 (7 ounce) cans green chili salsa |
1/4 teaspoon garlic powder |
4 tablespoons flour |
4 teaspoons salt |
1 teaspoon ground cumin |
juices from beef roast |
Directions:
1. Preheat oven to 200 degrees.
2. Place roasts in 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 water in pressure cooker 35 to 40 minutes.
3. Drain meat, reserving juices.
4. Cool meat, then remove bones.
5. Shred meat and set aside.
6. Melt shortening in a large skillet.
7. Add onions and green chilies. Saute 1 minute.
8. Add green chili salsa, and garlic powder, flour, salt and cumin.
9. Cook 1 minute over med-low hear.
10. Stir in reserved meat juices and shredded meat.
11. Cook 5 minute until thick. Cool.
12. Put about 3 cups mix into 3 1 quart containers. Freeze.
13. Use within 6 months. Makes about 9 cups of Mexican Meat Mix.
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