5 lbs. beef brisket
3 tbsp. vegetable oil
1 lg. onion
2 (4 oz.) can green chopped chilies
1 (10 oz.) can stewed tomatoes
1 tbsp. chili powder
2 cloves garlic
4 tbsp. flour
4 tsp. salt
1 tsp. ground cumin
Juices from brisket

Place brisket in large roasting pan or Dutch oven. Do not add salt or water. Cover tightly and roast at 200 degrees for 12 hours, until well done (can be done overnight). Drain meat, reserving juices, and cool. Remove and shred the meat.

Melt oil in a large skillet or Dutch oven. Saute onions and green chilies for 1 minute. Add tomatoes, chili powder, garlic, flour, salt and cumin; cook 1 minute over medium-low heat. Stir in reserved meat juices and shredded meat. Simmer for 30 minutes until thick. Cool.

Store 3 cups of mix in each of three 1 quart freezer containers. Seal containers, label, and freeze. Use in six months. Serves as filling for burros, chalupas, or sour cream enchiladas. Makes 3 batches, each serves 3-6 people main course.