Mexican Meat Mix (to Go With Chimichangas)

Total Time: 13 hrs 30 mins Preparation Time: 30 mins Cook Time: 13 hrs

Ingredients

• 5 lbs beef roast (or combination of beef and lamb roasts)
• 3 tablespoons vegetable shortening
• 3 onions, chopped
• 1 (1 ounce) can of chopped green chili
• 1 (2 ounce) can green chili salsa
• 1/4 teaspoon garlic powder
• 4 tablespoons flour
• 4 teaspoons salt
• 1 teaspoon ground cumin

Recipe

• 1 preheat oven to 200 degrees f (95 degrees c).
• 2 place roasts in a large roasting pan or dutch oven.
• 3 do not add salt or water.
• 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 (crockpots work as well) drain meat, reserving the juices.
• 6 cool meat, then remove bones and fat and set aside.
• 7 melt shortening in a large skillet.
• 8 add onions and green chilies.
• 9 saute 1 minutes.
• 10 add green chili salsa, garlic powder, flour, salt and cumin.
• 11 cook 1 minute over medium-low heat.
• 12 stir in reserved meat juices and shredded meat.
• 13 cook 5 minutes until thick.
• 14 cool.
• 15 put about 3 cups mix into three 1-quart freezer containers,.
• 16 leaving 1/2 inch space at top.
• 17 seal and label containers.
• 18 freeze and use within 6 months.