Wednesday, February 25, 2009

Mexican Meat Mix Recipe

I realize that I've never posted the recipe for this little morsel of yumminess. I also see that I've just thrown it on the menu plan without even so much as an explanation to what it is. So, I'm here to rectify my shortcoming and share with you this wonderful recipe.

First of all, it can be either pork or beef (or both like my Gram does)...it's your choice. I personally like the pork best, but the beef is quite delicious as well. We use this meat instead of taco meat for tacos or burritos. However, you can serve it on a salad too. It's fun to just have something different once in a while, and this recipe fits that bill. And, in case you are wondering, this freezes beautifully!

So find yourself a 5 pound pork or beef roast. It doesn't have to be anything fancy - the cheapest roast works the best! If you want to mix them, get 2½ pound roasts of both.

You will also need:
3 Tablespoons shortening (butter Crisco is OK - and what I use)
2-3 chopped onions
1 (4 ounce) can chopped green chilies
2 (7 ounce each) cans green chili salsa
¼ teaspoon garlic powder
4 Tablespoons flour
4 teaspoons salt
1 teaspoon ground cumin
Juices from roast

Preheat the oven to 200°. DO NOT ADD ANYTHING TO THE ROAST!! Place in a 9x13 pan and cover tightly. Bake for 12 hours (overnight is best for this.) Drain the meat, reserving the juices. Cool meat and shred the meat.

In a 5-qt cook pot, melt shortening. Add onion and green chilies, saute until onions are translucent. Add green chili salsa, garlic powder, flour, salt and ground cumin. Cook 1 minute over medium-low heat. Stir in meat and meat juices. (There is no exact amount of juice to add back in - I go by what looks best to me. Sometimes I add about ¾ of a cup, other times it can be closer to 2 cups. It's a judgement call here!) Cook 5 minutes or until thickened. (Doesn't get really thick.)

After I'm done making it, I just let it cool, then divide it into 1-pound bags and freeze them...I usually get 5-6 bags frozen out of one batch of meat. For our family of 4, the 1-pound of meat is plenty, and we usually still have some left over for lunch the next day! I will warn you that the meat *can* have a little bit of heat to it if that is something you are sensitive to. My boys gobble it up, so I think nothing of it. We love it!

If you have any questions, please feel free to leave a comment and ask me!

1 comment:

  1. We made this last night and it was good! I've never had it before so was a little worried about my stomach- but it liked it too!! We froze what was left over. And will defintely do this again.

    Thanks, sweetie!

    ReplyDelete