Mexican Meat Mix

Ingredients:
5 lbs. beef roast or combination of
Beef and pork roasts
3 tablespoons vegetable shortening
3 onions, chopped
1 4-oz. can chopped green chilies
2 7-oz. cans green chili salsa
¼ teaspoon garlic powder
4 tablespoons flour
4 teaspoons salt
1 teaspoon ground cumin
Juices from beef roasts

Preheat oven to 200 F. Place roasts in large roasting pan or Duct Oven. Do not add salt or water. Cover with a tight lid and roast about 12 hours, 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 skillet. Add onions and green chilies. Saute one 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 each into three 1-quart freezer containers, leaving ½ inch space at top. Seal and label containers. Freeze. Use within 6 months. Makes about 9 cups of Mexican Meat Mix.

Use for: Green chili burros, chalupa, Chimichangas, Sour Cream Enchiladas or Tacos