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 ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.