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Mexican Meat for a Crowd




  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.


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