1 cup Water
1 cup Dehydrated Onion
1 (4 oz.) can diced Green Chilies
16 oz. jar Medium Salsa
1/4 teaspoon Granulated Garlic
4 teaspoons Salt
1 teaspoon Ground Cumin
Preheat oven to 275.
Cut the roast into 1 1/2 to 2 inch steaks.
Place steaks in large roasting pan or dutch oven. Add water. Cover with a tight fitting lid and roast for 7 hours.
Cool meat. Shred; discarding fat and connective tissue.
In a medium bowl combine onion, green chilies, salsa, garlic, salt, and cumin.
Stir salsa mixture into the shredded meat.
Freeze in 2-3 cup portions.
Use to make burritos, taco salad, quesadillas, nachos, or tamales.
Tamales:
3 ducks worth of drumsticks and thighs and 1 breast
1 package Lipton Onion Soup Mix
~2 cups Beef Broth
1/2 cup Dehydrated Onion
1 (4 oz.) can diced Green Chilies
8 oz. jar Medium Salsa
1/4 teaspoon Granulated Garlic
2 teaspoons Salt
1/2 teaspoon Ground Cumin
Place duck in a slow cooker. Sprinkle Onion Soup Mix over duck. Cover duck with beef broth till fully submerged, may not use all or may use more depending on size of slow cooker.
Cook on high for 1 hour and on low for 3 hours.
In a medium bowl combine dehydrated onion, diced green chilies, salsa, garlic, salt, and cumin.
Remove Duck meat from slow cooker and shred with a fork.
Mix meat in salsa mixture.
Enough to make 30 tamales.
Taco Salad - Mex Mes:
1 duck
1 package Lipton Onion Soup Mix
~2 cups Beef Broth
1/4 cup Dehydrated Onion
1 (4 oz.) can diced Green Chilies
4 oz. jar Medium Salsa
1/2 teaspoon Granulated Garlic
1 teaspoons Salt
1/4 teaspoon Ground Cumin
Place duck in a slow cooker. Sprinkle Onion Soup Mix over duck. Cover duck with beef broth till fully submerged, may not use all or may use more depending on size of slow cooker.
Cook on high for 1 hour and on low for 3 hours.
In a medium bowl combine dehydrated onion, diced green chilies, salsa, garlic, salt, and cumin.
Remove Duck meat from slow cooker and shred with a fork.
Mix meat in salsa mixture.
No comments:
Post a Comment