Mexican Meat For A Crowd
Mexican Meat for a Crowd
25 lb blade meat, cut into large pieces
5 cups tomato sauce
5 cups water
2 cups red wine vinegar
5 Tbsp oregano
5 Tbsp garlic powder
5 Tbsp chile powder
56 bay leaves
Salt & pepper
3 Tbsp cumin
Combine all seasonings with tomato sauce & water
Mix well into meat
Cover & refrigerate overnight
Place everything in a large stock pot
Cover tightly with foil & bring to a boil over high heat
Lower heat & let cook for about 4 to 5 hrs
Let meat cool, then shred meat for chimichangas, tacos, burritos or taquitos
Papaya Shake Recipe
Papaya Shake
1 ripe papaya, peeled, seeded
Xoriatiki (Greek Village Salad) Recipe
Xoriatiki (Greek “Village” Salad)
Serves 6
4 ripe tomatoes
1 cucumber
1 onion
1 green bell pepper
Olives
Capers
Oregano
Salt
1/3 pound feta cheese, crumbled
1/2 cup olive oil
Cut the vegetables into slices and mix in a salad bowl
Top with the olives, capers and oregano and cover with crumbled feta cheese
Pour the olive oil evenly over the top