October 23rd, 2014
Archive for Main Dishes
This Mexican Meat Mix is made with either a beef or pork roast, or a combination of beef and pork. The roast cooks in the oven at a low temperature (200 degrees) for 12 hours! I know that sounds like a long time, but it’s worth it. I usually put it in the oven at night before I go to bed, and then the next morning, it will be fork tender. After you shred the meat, you’ll mix it with onions, green chiles, salsa, and some spices, and then cook it on the stove for a few minutes.
The great thing about this recipe is that it’s really easy, and you end up with enough meat for about five Mexican dinners—anything from tacos, burritos, tostadas, or enchiladas. After I make it, I always divide it up and freeze it in individual Ziploc bags. Then when I need it for a Mexican dinner, I just heat it up in a saucepan, and it’s ready to go.
Recipe Courtesy of Victoria McDaniel/Adapted by Winner Dinners
Makes about 5-1/2 pounds of meat mix
5 pounds of beef or pork roast (or a combination of beef and pork)
3 onions, chopped
1 (4-ounce) can chopped green chiles
1 (16-ounce) jar salsa
1/4 cup flour
2 tablespoons salt
1 teaspoon garlic powder
1 teaspoon ground cumin
juices from roasts
Preheat oven to 200 degrees. Place roast in a dutch oven with no salt or water. Cover with a tight lid. Cook for 12 hours or until done. Drain meat and reserve juices. Cool meat and remove bones, if any. Shred the meat. Saute the onions and chiles for one minute in a large pot that has been sprayed with a non-stick coating. Add the salsa, flour, salt, garlic power, and cumin. Cook for one additional minute. Stir in reserved juices and shredded meat. Cook for five minutes or until thick. Can divide into Ziploc bags and freeze for individual dinners.