Mexican Meat Mix

5 lbs beef roast or comb of beef and pork roasts

3 T vegatable shortening

3 onions, chopped

1 (4oz) can chopped green chilies

2 (7oz) cans green chili salsa

1/4 t garlic powder

4 T flour

4 t salt

1 t ground cumin

juices from beef roasts

Preheat over to 200 F. Place roasts in large roasting pan or dutch oven. Do not add salt or water. Cover with a tight lid and rost about 12 hours, until well done. Or cook roasts with 1 cup water in pressure cooker 35-40 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. Put about 3 cups mix each into 1-qt. freezer containers, leaving 1/2 inch space at top.

Used for burritos/chimichangas