beef/pork/lamb/veal
Mexican Meat for a Crowd25 pounds blade meat, cut into large pieces 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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