contributed by Janelle Nutter
My mom has been making this recipe since before I could even say "burrito" correctly (I used to say "tobrito," and to this day, my dad now still does). It's such a versatile recipe -- burritos, nachos, fajitas, tamales, pretty much anything. And it freezes really well. I usually make a whole batch and then stick it all in the freezer and don't use any for at least a week.
5 lb. chuck roast (or pork or mix)
3 tbsp shortening
3 small yellow onions, sliced
1 (4 oz) can diced green chilies
1 (15-16 oz) jar salsa
1/4 tsp garlic powder
4 tbsp flour
2 tsp salt
1 tsp cumin
Juice from roast
Slow cook meat with approximately 3/4-1 cup water until done. Let cool enough to touch. Shred with hands, discarding fatty portions. Drain and reserve juice from meat.
Mix flour, garlic powder, salt, and cumin in small bowl; set aside.
Melt shortening in a stock pot or very large skillet. Add onions and cook until they begin to soften. Add green chilies, sauté one minute. Add salsa and flour/spice mix. Cook over medium/low heat until onions are a desirable texture. Stir in meat, mix well. Add juice as needed to moisten meat. Cook about five minutes more.
Can be frozen. Use in burritos, tostadas, nachos, fajitas, omelets, etc.