Mike's Meaty Mexican Marinara Sauce

Introduce

Chef :

Mike's Meaty Mexican Marinara Sauce

After one epic late night taco making binge here in the O'Brien Shire - we had tons of fresh leftover veggies and meats that needed to be used this morning. With that, I decided upon this delectably spicy & diverse recipe.

Ingredient

1 Cup

Shredded Seasoned Pork Carnitas

1 Cup

EX Thin Sliced Carne Asada Meat

1 Cup

Fried Seasoned Ground Chorizo Sausage

1 Cup

Shredded Mexican Beef Or Lean Fried Ground Hamburger Meat

1 Cup

Shreded Seasoned Rotisserie Chicken

LG Chopped De-seeded Tomatoes

LG Chopped Spanish Onion

Medium Chopped Red Onion

2 Stalks

Chopped Celery [with leaves]

1 Cup

Loose Cilantro Leaves

1/2 Cup

Chopped De-sedded Green Bell Peppers

1/2 Cup

Chopped De-seeded Red Bell Peppers

EX LG Chopped De-seeded Jalepeno

1 (4 oz)

Can Green Chiles

1/2 Cup

Shredded Cabbage

1/2 Cup

Chopped Parsley

1 tbsp

Fine Minced Epazote Herb

3 tbsp

Fine Minced Garlic

1.5 tsp

Ground Cumin

1/4 Cup

Favorite Spicy Red Salsa

2 (24 oz)

Cans Your Favorite Spaghetti Sauce

1 tbsp

Fresh Ground Black Pepper

1/2 tsp

Crushed Mexican Oregano

1 Handful

Mexican 3 Cheese

1 (4 oz)

Can Drained Sliced Black Olives

2 tbsp

Sugar

1/2 tbsp

Fresh Lime Juice

1 tbsp

Fine Minced Basil Leaves

1/2 tsp

Italian Seasoning

1 tsp

Chili Powder

Cooking instructions

* Step 1

Chop all fresh crisp vegetables, add sauce, seasonings and pre-cooked shredded/fried meats. Simmer for 1.5 hours. Stir regularly. Thin with dashes of Mexican beer if desired.

* Step 2

A terrific brand but use only if your shredded meats are sold under seasoned.

* Step 3

Just about any sturdy Pan de Muertos - Mexican Bread of the Dead will work great for dipping.

* Step 4

Serve piping hot with warm sturdy fresh bread or thick flour tortillas. Guacamole is great as well. Also serve with a spicy Bloody Mary or icy Mexican beers.