RCI-SP.004.0214.001
Mexican Meat Mix
This recipe goes with Flautas, Taco Pizza, Stuffed Baked Potatoes Contributed by PressureCookerRecipes Y-Group Source: Oscar Gomez, Tucson, Arizona in Southern Living, November 2000 Yield: 9 cups
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- 1 unit
- 1 cup
- onions3 unitchopped
- 1 unit
- 1 tablespoon
- (16-ounce) jar mild green salsa1 unit
- ¼ cup
- 1 teaspoon
- 1 teaspoon
- ¼ teaspoon
Method
1
Trim all visible fat from the boneless chuck roast and pork roast, then cut both into 1½-inch cubes for even cooking.
2
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
2 minutes
3
Working in batches, brown the meat cubes on all sides, approximately 3-4 minutes per batch, then transfer to a plate.
15 minutes
4
Add the chopped onions to the same pot and cook, stirring occasionally, until softened and translucent, about 5 minutes.
5 minutes
5
Sprinkle all-purpose flour over the onions and stir constantly for 1-2 minutes to create a light roux base.
2 minutes
6
Stir in the ground cumin, garlic powder, and salt, mixing until fragrant, approximately 30 seconds.
1 minutes
7
Pour in the cup of water and mild green salsa, scraping up any browned bits from the bottom of the pot with a wooden spoon.
2 minutes
8
Return all browned meat to the pot, then stir in the chopped green chiles and their juice until everything is well combined.
2 minutes
9
Bring the mixture to a gentle simmer, then reduce heat to low, cover partially, and simmer for approximately 1½ to 2 hours until the meat is very tender and breaks easily with a fork.
105 minutes
10
Stir occasionally during the final 30 minutes of cooking and adjust seasonings to taste with additional salt if needed.
11
Serve hot in bowls or as a filling for tortillas, enchiladas, or tacos.