Savory Mexican Meat Filling for Chimichangas
This flavorful Mexican Meat Filling, inspired by a cherished recipe from my mother, is the perfect base for chimichangas, tacos, or burritos. The combination of beef and pork roasts slow-cooked to perfection creates a tender and rich meat mix infused with aromatic spices and zesty green chilies. Ideal for meal prep, this mix can be made in large batches and stored in the freezer, making it a convenient and delicious solution for busy weeknight dinners or gatherings. Enjoy the homemade taste that has become a favorite among family and friends!
18
Servings
N/A
Calories
9
Ingredients
Ingredients
beef roast (or combination of beef and pork roasts)
5 lbs (Cut into large chunks)
vegetable shortening
3 tablespoons (Melted)
onions
3 (Chopped)
chopped green chili
1 (1 ounce) can (Drained)
green chili salsa
1 (2 ounce) can
garlic powder
1/4 teaspoon
flour
4 tablespoons
salt
4 teaspoons
ground cumin
1 teaspoon
Instructions
1
Preheat your oven to 200 degrees F (95 degrees C).
2
Place the chunks of beef and pork roasts in a large roasting pan or Dutch oven, ensuring they are arranged evenly.
3
Do not add any salt or water to the pan.
4
Cover the pan tightly with a lid and roast in the oven for about 12 hours until the meat is fork-tender. Alternatively, for a quicker method, you can pressure cook the roasts with 1 cup of water for 35 to 40 minutes.
5
If using a slow cooker, follow the manufacturer's instructions for cooking time and liquid requirements.
6
After cooking, drain the meat, reserving the cooking juices.
7
Allow the meat to cool slightly, then remove any bones and excess fat. Shred the meat and set aside.
8
In a large skillet over medium heat, melt the vegetable shortening.
9
Add the chopped onions and drained green chilies to the skillet, sautéing for 1 minute until fragrant.
10
Stir in the green chili salsa, garlic powder, flour, salt, and cumin. Cook for an additional minute, stirring frequently.
11
Gradually add the reserved meat juices and shredded meat to the skillet, mixing thoroughly.
12
Cook the mixture for about 5 minutes, stirring constantly until it thickens to your desired consistency.
13
Remove from heat and let the meat mix cool completely.
14
Portion approximately 3 cups of the meat mix into three 1-quart freezer containers, leaving a 1/2 inch space at the top for expansion.
15
Seal the containers tightly, label them, and store in the freezer for up to 6 months for best flavor and texture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Mexican Meat Filling for Chimichangas?
It is a flavorful blend of beef and pork roasts slow-cooked and shredded, then mixed with green chilies, onions, and aromatic spices to create a rich filling for various Mexican dishes.
What types of meat are recommended for this recipe?
The recipe suggests using a 5 lb beef roast or a combination of beef and pork roasts cut into large chunks.
How should I prepare the meat before roasting it?
Cut the beef and pork roasts into large chunks and arrange them evenly in a large roasting pan or Dutch oven.
What is the oven temperature and cooking time for this meat filling?
Preheat your oven to 200 degrees F (95 degrees C) and roast the meat tightly covered for about 12 hours until it is fork-tender.
Should I add water or salt to the pan before roasting in the oven?
No, do not add any salt or water to the pan when roasting the meat in the oven.
Can I use a pressure cooker instead of an oven?
Yes, you can pressure cook the roasts with 1 cup of water for 35 to 40 minutes for a quicker cooking method.
Is it possible to make this recipe in a slow cooker?
Yes, follow your slow cooker's manufacturer's instructions for cooking time and liquid requirements when preparing the roasts.
What should I do with the cooking juices after the meat is done?
Drain the meat after cooking but be sure to reserve the cooking juices to add back into the skillet later.
How do I process the meat after it has finished roasting?
Allow the meat to cool slightly, then remove any bones and excess fat before shredding the meat and setting it aside.
What type of fat is used to sauté the vegetables?
The recipe calls for 3 tablespoons of melted vegetable shortening.
How many onions are needed for the filling?
You will need 3 chopped onions.
What green chili products are required?
You will need 1 (1 ounce) can of drained chopped green chilies and 1 (2 ounce) can of green chili salsa.
What spices are added to the skillet mixture?
The spices include 1/4 teaspoon of garlic powder, 4 teaspoons of salt, and 1 teaspoon of ground cumin.
Why is flour used in the recipe?
4 tablespoons of flour are stirred into the vegetable and spice mixture to help thicken the sauce when the juices are added.
How long do I cook the meat and juice mixture in the skillet?
Cook the mixture for about 5 minutes, stirring constantly until it thickens to your desired consistency.
How many servings does this recipe yield?
This recipe makes approximately 18 servings.
What can I make using this meat filling?
It is perfect for making chimichangas, tacos, or burritos.
Is this recipe suitable for meal prep?
Yes, it is ideal for meal prep as it can be made in large batches and stored in the freezer for future use.
How should I package the meat filling for the freezer?
Portion approximately 3 cups of the cooled meat mix into three 1-quart freezer containers.
Why should I leave a 1/2 inch space at the top of the freezer containers?
This space allows for the expansion of the meat mixture as it freezes.
How long can the meat filling be stored in the freezer?
The filling can be stored in the freezer for up to 6 months for the best flavor and texture.
Do I need to let the meat cool before freezing?
Yes, remove from heat and let the meat mix cool completely before portioning it into containers for freezing.
Can I use just beef for this recipe?
Yes, you can use 5 lbs of beef roast entirely if you prefer not to use pork.
What is the total weight of meat used?
The recipe calls for a total of 5 lbs of roast.
Is this a spicy recipe?
The recipe is tagged as 'spicy' and contains green chilies and green chili salsa, providing a zesty flavor profile.
How do I ensure the meat is fork-tender?
By roasting it at a low temperature of 200 degrees F for 12 hours in a tightly covered pan.
Should the green chilies be drained?
Yes, the 1-ounce can of chopped green chilies should be drained before being added to the skillet.
What heat setting should the skillet be on?
The skillet should be set to medium heat for sautéing and mixing the ingredients.
Who inspired this recipe?
This recipe was inspired by a cherished recipe from the author's mother.
What category does this recipe fall under?
This recipe is categorized under 'Meat'.