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.
Southwestern Beef and Pork Recipes
Mexican Beef and Pork Recipes
Southwestern Recipes Index