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Hi Wendy! I once used some leftover pot roast mixed with mesquite seasoning, shredded, and warm up. Also, we use flank steak marinated in mesquite seasoning, for about 30 minutes, for fajitas. They are delicious. I buy the dry mesquite seasoning in a packet that you mix with oil. For a spicier meat, the southwestern seasoning has a bite to it. I shred the meat in my salad shooter. Hope this helps.


MsgID: 0042800
Shared by: fleigh
In reply to: ISO: Mexican shredded beef
Board: Cooking Club at Recipelink.com
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