Mexican Meat for a Crowd

Ingredients

• 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

Instructions

1. Combine all seasonings with tomato sauce and water. Mix well into meat.
2. Cover and refrigerate overnight.
3. 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.
4. Let meat cool, then shred meat for chimichangas, tacos, burritos or taquitos.