master mix for mexican casseroles

How To Make master mix for mexican casseroles

• 1

  Preheat oven to 200F degrees Place roasts in large roasting pan or Dutch Oven. Do not add salt or water. Cover with a tight lid and roast about 12 hours, until well done. Or cook roasts with 1 cup water in pressure cooker 35 to 40 minutes. Drain meat, reserving juices. Cool meat, then remove bones. Shred meat, and set aside. Melt shortening in a large skillet. Add onions and green chilies. Saute 1 minute. Add green chili salsa, garlic powder, flour, salt and cumin. Cook 1 minute over medium low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick. Cool.
• 2

  Put about 3 cups mix each into three 1 quart freezer containers, leaving 1/2 inch space at top. Seal and label containers. Freeze. Use within 6 months.
• 3

  ** MEXICAN MEAT MAKES: Green Chili Burros Chalupa Chimichangas Sour Cream Enchiladas Tacos Supreme They will be posted separately above.
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