This recipe isn't really the whole meal, but it is the meat mixture on which you can base several items. Often when it is done, we serve it with tortillas, sour cream, salsa, lettuce and guacamole. You can freeze the left overs and have plenty for another meal. You can use either beef or pork. This also works well if you have a group of people over, you can throw this in a crock to keep it warm and set up a buffet line with various tortilla shells, both hard and soft, with cheeses and toppings. This will serve up to 18 people.

Mexican Meat Mix

5 pounds beef roast, chuck or arm or a pork butt roast

3 tablespoons oil

3 onions, chopped

1 4-ounce can green chilies

2 7-ounce cans green Chile salsa

1/4 teaspoon garlic powder

4 tablespoons flour

4 teaspoon salt

1 teaspoon ground cumin

Juices from roast

Roast meat. Do not add salt or water. Cover with tight lid during cooking. When done, drain meat, reserve juices. Cool Meat and shred.

Heat oil in skillet, add onion and green chilies. Saute 1 minute. Add green Chile 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 thickened. Can be eaten immediately or frozen for future uses.

Makes 9 cups of finished product, or serves 18 to 20 people.