5 lb Beef roast *
3 lg Onions; chopped
14 oz Green chili salsa (2 cans)
4 tb Flour
1 ts Ground cumin
3 tb Shortening
4 oz Can diced green chilis
1/4 ts Garlic powder
4 ts Salt
Juices from beef roast
Preheat oven to 200°F (95°C). Place beef roast or combination of
beef and pork 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
three 1 qt containers, leaving 1/2" space at top. Seal and label
containers Mexican Meat Mix and freeze. Use within 6 months.
