Mike's Meaty Mexican Marinara Sauce

MMOBRIEN
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.

Mike's Meaty Mexican Marinara Sauce

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MMOBRIEN
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.
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Ingredients

  1. ● For The Shredded Meats [go to your local Carnicería for ease]
  2. 1 CupShredded Seasoned Pork Carnitas
  3. 1 CupEX Thin Sliced Carne Asada Meat
  4. 1 CupFried Seasoned Ground Chorizo Sausage
  5. 1 CupShredded Mexican Beef Or Lean Fried Ground Hamburger Meat
  6. 1 CupShreded Seasoned Rotisserie Chicken
  7. ● For The Dipping Breads [go to your local Panadería for ease]
  8. Most heavy Pan de Muertos - Mexican Bread of the Dead works best
  9. ● For The Meaty Marinara Sauce
  10. 2LG Chopped De-seeded Tomatoes
  11. 1LG Chopped Spanish Onion
  12. 1Medium Chopped Red Onion
  13. 2 StalksChopped Celery [with leaves]
  14. 1 CupLoose Cilantro Leaves
  15. 1/2 CupChopped De-sedded Green Bell Peppers
  16. 1/2 CupChopped De-seeded Red Bell Peppers
  17. 1EX LG Chopped De-seeded Jalepeno
  18. 1 (4 oz)Can Green Chiles
  19. 1/2 CupShredded Cabbage
  20. 1/2 CupChopped Parsley
  21. 1 tbspFine Minced Epazote Herb
  22. 3 tbspFine Minced Garlic
  23. 1.5 tspGround Cumin
  24. 1/4 CupFavorite Spicy Red Salsa
  25. 2 (24 oz)Cans Your Favorite Spaghetti Sauce
  26. 1 tbspFresh Ground Black Pepper
  27. 1/2 tspCrushed Mexican Oregano
  28. 1 HandfulMexican 3 Cheese
  29. 1 (4 oz)Can Drained Sliced Black Olives
  30. 2 tbspSugar
  31. 1/2 tbspFresh Lime Juice
  32. 1 tbspFine Minced Basil Leaves
  33. 1/2 tspItalian Seasoning
  34. 1 tspChili Powder

Cooking Instructions

  1. 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.

    A picture of step 1 of Mike's Meaty Mexican Marinara Sauce.
  2. 2

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

    A picture of step 2 of Mike's Meaty Mexican Marinara Sauce.
  3. 3

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

    A picture of step 3 of Mike's Meaty Mexican Marinara Sauce.
  4. 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.

    A picture of step 4 of Mike's Meaty Mexican Marinara Sauce.
  5. 5

    Garnish with fresh Cilantro. Enjoy!

    A picture of step 5 of Mike's Meaty Mexican Marinara Sauce.
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MMOBRIEN
MMOBRIEN @cook_2891564
on
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!
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