Mexican Meat Mix (To Go With Chimichangas)

1. 1

   Preheat oven to 200 degrees F (95 degrees C).

2. 2

   Place roasts in a large roasting pan or Dutch Oven.

3. 3

   Do not add salt or water.

4. 4

   Cover with a tight lid and roast about 12 hours, until well done or cook roasts with 1 cup of water in pressure cooker 35 to 40 minutes.

5. 5

   (Crockpots work as well) Drain meat, reserving the juices.

6. 6

   Cool meat, then remove bones and fat and set aside.

7. 7

   Melt shortening in a large skillet.

8. 8

   Add onions and green chilies.

9. 9

   Saute 1 minutes.

10. 10

    Add green chili salsa, garlic powder, flour, salt and cumin.

11. 11

    Cook 1 minute over medium-low heat.

12. 12

    Stir in reserved meat juices and shredded meat.

13. 13

    Cook 5 minutes until thick.

14. 14

    Cool.

15. 15

    Put about 3 cups mix into three 1-quart freezer containers,.

16. 16

    leaving 1/2 inch space at top.

17. 17

    Seal and label containers.

18. 18

    Freeze and use within 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.