Mexican Meat Mix

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Servings: 1 Difficulty: Advanced
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Slow-roasted beef shredded and simmered with green chilies, cumin, and onions for a versatile, freezer-friendly base.
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Mexican Meat Mix recipe image
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Mexican Meat Mix

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 1685.5

Description

This hearty Mexican Meat Mix is a culinary powerhouse designed for convenience and deep, savory flavor. The process begins with slow-roasting beef until it is tender enough to shred effortlessly, infusing it with rich, concentrated juices. This meat is then combined with sauted onions, tangy green chili salsa, and aromatic spices like cumin and garlic. The result is a thick, robust mixture that serves as an incredibly versatile foundation for many dishes. It is perfect for stuffing into tacos, layering in enchiladas, topping nachos, or serving over rice. Because it freezes beautifully, this recipe allows you to prepare large batches in advance, ensuring you always have a delicious, home-cooked meal component ready to go. It captures the essence of traditional Mexican comfort food with a modern twist for busy kitchens.

Ingredients

Directions

  1. Preheat oven to 200 degrees F (95 degrees C).
  2. Place the 5-pound beef roast in a large roasting pan or Dutch oven.
  3. Do not add salt or water to the pan.
  4. Cover with a tight lid and roast for about 12 hours, or until the meat is well done and tender.
  5. Alternatively, cook the roasts with 1 cup of water in a pressure cooker for 35 to 40 minutes.
  6. Drain the meat, reserving the juices separately.
  7. Allow the meat to cool slightly, then remove any bones.
  8. Shred the meat thoroughly and set aside.
  9. Melt the vegetable shortening in a large skillet over medium heat.
  10. Add the chopped onions and chopped green chilies to the skillet.
  11. Saut for 1 minute until the onions begin to soften.
  12. Stir in the green chili salsa, garlic powder, flour, salt, and cumin.
  13. Cook for 1 minute over medium-low heat, stirring constantly to prevent lumps.
  14. Stir in the reserved meat juices and the shredded beef.
  15. Simmer for 5 minutes, stirring occasionally, until the mixture thickens.
  16. Allow the mixture to cool completely.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1685.5kcal
% Daily Value *
Total Fat 97.4g150%
Saturated Fat 37.9g190%
Cholesterol 442.6mg148%
Sodium 2450.0mg103%
Total Carbohydrate 34.3g12%
Dietary Fiber 6.3g26%
Sugars 12.1g
Protein 152.6g306%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Divide the mix into 3 quart-sized containers, leaving 1/2-inch space at the top for expansion.

Seal and label the containers as Mexican Meat Mix and freeze.

Use within 6 months for best quality.

This recipe makes about 9 cups of mix.

Keywords: mexican, beef, meat mix, slow roast, green chili, cumin, freezer meal, tacos, enchiladas, shredded beef, onion, garlic, salsa, savory, hearty, batch cooking
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