Friday, September 13, 2013

Mexican Meat Mix (aka Green Chili Burro filling)

I love this recipe!  My mom has been making MMM for as long as I can remember. We use it to make green chili burros and chimichangas.  YUM!!!  Hope that you enjoy!


Mexican Meat Mix


2-3 pound Chuck Roast, no bone
3 tablespoons Crisco
1 onion, peeled and diced
1 (4 oz) can chopped green chilies
1 (14 oz) jar of green chili salsa (aka salsa verde)
¼ tsp. garlic powder
4 tsp. flour
2 tsp. salt
1 tsp. cumin
Juice from Roast

Cook roast in crockpot on low for 6 hours…do not season roast. Drain meat, save juices, cool meat, shred and set aside.  Melt shortening in large skillet.  Add onions and green chilies; sauté 1 minute.  Add salsa, garlic flour, salt and cumin.  Cook 1 minute over med-low heat.  Stir in meat juices & meat.  Can add packaged (Swanson) beef stock, if more liquid is needed. Cook 5 minutes until thick.

Use filling in tortillas to make green chili burros or chimichangas (fried green chili burros).


*Can be frozen – use within 6 months.