MexiMeat Mix

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!

Cola Brisket

This one is really good with potatoes or served on crusty rolls as a sandwich.

1-4 pounds brisket
1 can cola (name brand or generic, regular or diet)
1 envelope dry onion soup mix (or 4 Tbsp. Homemade Gourmet's Grandma's Sunday Roast Seasoning)
1 small can sliced mushrooms, drained
pepper to taste

Place a brisket in the crock pot. Pour the can of coke over the meat. Top with the envelope of dry onion soup (or Homemade Gourmet's Grandma's Sunday Roast Seasoning) and the mushrooms. Pepper as desired. Cook on low all day. Remove and shred meat prior to serving. Use drippings to make a tasty gravy.

Notes: The cola works as a tenderizer. The meat will basically fall apart when you are ready to serve it. Because brisket is a tough cut of meat (and can often be found on sale), you do not want to cook on high for a short amount of time. The longer it cooks, the better it is.

I serve the meat with mashed potatoes and gravy one night. Another night, I shred the leftovers and mix them with BBQ sauce and serve it on a crusty roll for BBQ Beef Sandwiches.