Tuesday, June 14, 2011

"Make Ahead Mexican Meat" and "10 Minute Enchilada Sauce"...Ole!

This Make Ahead Mexican Meat recipe is super fasy, super easy, and definately yum-o ! What I love about it most is that I can make a big batch with hardly any work, feed my starving family til they're stuffed, and still have tons left over to freeze for later!

First off, I have only made this with beef (not pork or a combination of both as called for in the recipe) so I can only vouch for the results with beef. Also, it tells you to cook the roast in a 200 degree oven Now, that's too much work for me. I like the "pull a rock hard frozen roast out of the freezer in the morning and throw it in the crockpot" method. So that's exactly what I do: I throw a frozen beef roast in the crockpot first thing in the morning, with no water or seasonings. Let it cook on high all day until it shreds easily with a fork. Then remove meat, save drippings and follow rest of directions as stated in the recipe.

As an extra bonus, I've included my homeade enchilada sauce recipe. Every time I went to the store to buy enchilada sauce, I just about freaked at the price. It is so stinkin' expensive. I make my own now....my kids prefer the homemade stuff because I can control the heat by adjusting the cumin and chili powder. The homeade sauce is pretty darn easy too, and tastes just like the store stuff (only better!)


Make-Ahead Mexican Meat
(original recipe from Jenette Burr)

This has become a staple at our house!

5 lbs. beef roast or combination of Beef and pork roasts
¼ teaspoon garlic powder
4 tablespoons flour
3 tablespoons vegetable shortening
4 teaspoons salt
3 onion, chopped
1 teaspoon ground cumin
1 (4oz) can chopped green chilies
Juices from beef roasts
2 (7oz) cans green chili salsa

Preheat oven to 200 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. Drain meat, reserving juices. Cool meat, then remove bones and shred meat, set aside. Melt shortening in 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 into three 1-quart freezer containers, leaving ½-inch space at top. Seal and label containers. Freeze. Use within 6 months. Makes about 9 cups of Mexican Meat Mix. Use Mix to make, Enchiladas, Chalupas, Chimichangas, Tacos, Etc.

10 Minute Enchilada Sauce
(from Brandi at allrecipes.com)
1/4 cup vegetable oil
2 tablespoons self-rising flour
1/4 cup New Mexico or California chili powder *I just use regular old Chili powder. I have no idea whether it's New Mexico or California or whatever! ....It's the cheap stuff I had in my cupboard! (use less for milder sauce)
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin (use less for milder sauce)
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste
Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

Have a perfectly wonderful day,


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