As I mentioned in this post, I like to do some prep cooking when I have the chance. Walt and I really enjoy Mexican food, so we like to have some meat prepared for easy dinners. We usually just make an oversized batch when we are preparing dinner and then freeze the leftovers for later use.

We have used this basic recipe for quesadillas, tacos, chimichangas, and other dishes. It can be made with beef, pork, or chicken. Walt combined a couple of recipes to create this recipe.

Mexican Meat

  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2-3 pounds of beef, pork, or chicken
  • 2 7 ounce cans diced green chiles
  • Salt to taste
  • Pepper to taste
  • Chile powder to taste

I cut the meat into large chunks and put all the ingredients in a pan. Add water to cover the meat. Simmer on the stove top until the meat is done.

On the left, all the ingredients in the pot. This batch is beef. On the right, the meat is done and ready to shred.

Once the meat is done, pull it out of the pan and allow to cool. Then shred the meat and add it back to the pot. Cook it until the the liquid is almost gone.

You can also cook this in the oven or in an Instant Pot. If you are using an instant pot, you only need about a half cup of water.

The seasoning is very much up to you in how hot or mild you like. I add cumin and ancho powder to mine in addition to the chile powder.

The liquid has cooked down and it it ready to eat or freeze.

We put the meat in freezer bags and put them in the deep freeze until we are ready to use them.