MexiMeat Mix is delicious and is adapted from the Mexican Meat Mix recipe in the "Make-a-Mix" Cookbook. It is a mix and is intended to be made in bulk and then frozen in meal-size portions.
We mostly use this meat to make delicious burritos by adding black beans to the meat, then placing that mixture on a tortilla with cheese, sour cream, guacamole, tomatoes, salsa, and lettuce. It can also be used to make nachos, enchiladas, or taco salad.
Here's the recipe:
5 lb. beef roast or combination of beef and pork roasts
3 onions, chopped (I used 2)
1 (4 oz.) can chopped green chilies
2 (7 oz.) cans green-chile salsa
1/4 tsp. garlic powder
4 Tbsp. all-purpose flour
1-2 tsp. salt (I start with 1 tsp. but usually add close to 2 tsp.--to taste)
1 tsp. ground cumin
Directions:
Place roast, chopped onions, green chilies, and green chile salsa in a crock pot. Cook on low 8-10 hours or high 4-6 hours. Drain meat, reserving juices. Cool meat, then remove bones (if you used a bone-in roast) and shred the meat and set aside.
Add 3/4 of the reserved cooking juices to a large stock pot. Add garlic powder, flour, 1 tsp. salt, and cumin. Cook over medium heat for 5 minutes until mixture bubbles. Cook one minute more. Add shredded meat. Stir and add additional salt to taste. Add more of the reserved juice, if needed, to reach desired consistency. Set aside to cool enough to freeze.
Put about 2-3 cups cooled meat mix into 1-quart freezer bags or freezer containers, leaving 1/2-inch space at the top. Seal and label with date and contents. Freeze and use within 6 months.
I used a large pork shoulder butt roast this time (it had a couple bones). Beef roasts are also great, a combination of the two is good, too.
Here are the onions, green chile salsa, and green chilies I used.
It's all in the crock pot and ready to cook! (4 hours on high this time)
Shredding the meat after it's cooked and slightly cool.
A close-up of the meat shredding. Just get two forks in there and pull the meat apart!
This is how the meat looks when it's shredded.
The juices and flour ready to simmer.
Last time I made this, I needed all the juice. So, I poured it all in this time. I should've done as my directions above indicated and started with 3/4 of the liquid (I added those directions due to this experience). This meat turned out a bit juicier than I prefer.
My bags of meat ready to go into the freezer to provide delicious, easy to prepare meals!
