Tuesday, May 13, 2008

Mexican Meat Mix

5 lbs beef roast and/or pork roast
3 Tablespoons shortening or oil
3 onions, chopped
2 (4 oz) cans green chilies
2 (7 oz) cans El Pato Hot Sauce or preferred salsa
1/4 teaspoon garlic powder
4 Tablespoons flour
1 teaspoon ground cumin
Juices from roast
Salt to taste

Cook roast (12 hours in a 200 degree oven or 8-10 hours on low in crock pot.) Drain meat, reserving the juices. Cook meat, remove any bones and shred meat, set aside. Melt shortening in a large skillet. Add onions and green chilies. Saute one minute. Add salsa, garlic powder, flour, salt, and cumin. Cook one minute over medium low heat. Stir in reserved juices and shredded meat. Cook 5 minutes until thickened. Cool. Put about 3 cups of mixture each into three 1-quart freezer containers, leaving 1/2 inch space at the top. Seal and label containers. Freeze. Use within 6 months. Makes about 9 cups of Mexican Meat mix.

Green Chili Burros

3 cups Mexican Meat Mix(thawed)
6 flour tortillas

Heat Mexican Meat mix in a small saucepan. Warm tortillas 1 at a time over low heat in a very large skillet until soft and pliable. Spread about 1/2 cup of Mexican Meat mix over the lower third of each tortilla. Add cheese and roll up. Garnish with lettuce, tomato, sour cream, guacamole and salsa as desired.

Other options
Use Mexican Meat Mix in your favorite enchiladas, taco salads, or tacos. Fry up the green chili burros to make chimichangas. Mexican Meat Mix can be thawed and ready in just a few minutes for any of your Mexican specialties.