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.
