5 lbs. Beef or pork roast (or combination of the two)
3 T shortening/vegetable oil/butter
2 onions, chopped
1 (4-oz) can chopped green chilies
2 (7-oz) cans diced tomatoes with green chilies, un-drained (such as Ro-Tel)
1/4 t. garlic powder
4 T flour
4 t. salt
1 t. ground cumin
Juices from beef roast
Roast beef/pork until tender and shreds, using whatever roasting method you prefer. (I throw a beef roast in a crock pot on low all day long.) Reserve some of juices (preferably without too much fat). Cool meat somewhat and shred into a bowl. Set aside.
Melt or heat shortening/oil/butter in a large (LARGE) skillet. Add onions and green chilies. Saute 1-2 minutes. Add cans of tomatoes, garlic powder, flour, salt and cumin. Cook, stirring, about 2 minutes over medium-low heat. Mixture should begin to thicken a bit (but don't worry about that too much). Stir in reserved meat juices and shredded meat (hence the need for a large pan). Cook until adequately heated throughout.
Wrap some meat mix and shredded cheese in a flour tortilla.
To freeze mix:
Place burrito mix in as many zipper freezer bags as desired. Lay flat in freezer (if it freezes in an even and not too thick layer, it'll thaw more quickly and evenly, and fit in your freezer better).
To make frozen burritos:
Make into burritos (see above). Roll each burrito in parchment paper (or wax paper). Place burritos in large zipper bag(s). Freeze. To reheat: Reheat in microwave. For a slightly better texture on the tortillas, and if you're at home, reheat only most of the way in the microwave and then place in a warmed and ungreased nonstick frying pan for a minute or two on each side (until just slightly crispy).
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