YIELD: 48 4-oz. servings 10 lbs. beef stew meat 3 jars/cans green enchilada sauce(28 oz. each) 2-1/2 lbs. onions, diced 1/2 lb. fresh jalapeños, diced 1/2 lb. canned jalapeños, diced 1 lb. cilantro, chopped 1 tsp. cayenne pepper 2 tsps. cumin 1 tsp. Spanish paprika 1 cup lemon pepper 1/2 cup lemon juice 1/2 cup red enchilada sauce 11/2 gals. water Brown and cook stew meat until tender. Add spices, onions and jalapeños while cooking. After meat is done, add lemon juice, enchilada sauces and ...
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