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.