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mexican Meat For A Crowd 25 Pounds Blade Meat, Cut Into Large Pieces
5 Cups Tomato Sauce
5 Cups Water
2 Cups Red Wine Vinegar
5 Tablespoons Oregano
5 Tablespoons Garlic Powder
5 Tablespoons Chile Powder
56 Bay Leaves
salt And Pepper
3 Tablespoons Cumin combine All Seasonings With Tomato Sauce And Water. Mix Well Into Meat. Cover And Refrigerate Overnight. place Everything In A Large Stock Pot. Cover Tightly With Foil And Bring To A Boil Over High Heat. Lower Heat And Let Cook For About 4 To 5 Hours. let Meat Cool, Then Shred Meat For Chimichangas, Tacos, Burritos Or Taquitos. |
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