Mike's Meaty Mexican Marinara Sauce

Name: Mike's Meaty Mexican Marinara Sauce
Cuisine: American
Ingredients: ● For The Shredded Meats [go to your local Carnicería for ease]; 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; ● For The Dipping Breads [go to your local Panadería for ease]; Most heavy Pan de Muertos - Mexican Bread of the Dead works best; ● For The Meaty Marinara Sauce; 2 LG Chopped De-seeded Tomatoes; 1 LG Chopped Spanish Onion; 1 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; 1 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

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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.

As a real timesaver, hit up your quality local Carnicería for authentic seasoned shredded meats & your local Panadería for your sturdy crispy dipping bread needs. Feel free to serve this dish over noodles to make an old fashioned Fideo. A delicious - not so common Mexican Spaghetti.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

● For The Shredded Meats [go to your local Carnicería for ease]
1 CupShredded Seasoned Pork Carnitas
1 CupEX Thin Sliced Carne Asada Meat
1 CupFried Seasoned Ground Chorizo Sausage
1 CupShredded Mexican Beef Or Lean Fried Ground Hamburger Meat
1 CupShreded Seasoned Rotisserie Chicken
● For The Dipping Breads [go to your local Panadería for ease]
Most heavy Pan de Muertos - Mexican Bread of the Dead works best
● For The Meaty Marinara Sauce
2LG Chopped De-seeded Tomatoes
1LG Chopped Spanish Onion
1Medium Chopped Red Onion
2 StalksChopped Celery [with leaves]
1 CupLoose Cilantro Leaves
1/2 CupChopped De-sedded Green Bell Peppers
1/2 CupChopped De-seeded Red Bell Peppers
1EX LG Chopped De-seeded Jalepeno
1 (4 oz)Can Green Chiles
1/2 CupShredded Cabbage
1/2 CupChopped Parsley
1 tbspFine Minced Epazote Herb
3 tbspFine Minced Garlic
1.5 tspGround Cumin
1/4 CupFavorite Spicy Red Salsa
2 (24 oz)Cans Your Favorite Spaghetti Sauce
1 tbspFresh Ground Black Pepper
1/2 tspCrushed Mexican Oregano
1 HandfulMexican 3 Cheese
1 (4 oz)Can Drained Sliced Black Olives
2 tbspSugar
1/2 tbspFresh Lime Juice
1 tbspFine Minced Basil Leaves
1/2 tspItalian Seasoning
1 tspChili Powder

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Steps

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.
2

A terrific brand but use only if your shredded meats are sold under seasoned.
3

Just about any sturdy Pan de Muertos - Mexican Bread of the Dead will work great for dipping.
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.
5

Garnish with fresh Cilantro. Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on November 22, 2018 14:39

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!