Ethnic Recipes Cookbook
Hello world! For the past few years, I have been collecting recipes from friends, relatives, magazines and books, that I am pleased to share with you, free of charge. Please browse my site for ethnic recipes and tastes from around the world, which I am sure you will truly enjoy!
Bon A Petite!
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.
