INGREDIENTS:10 lbs.beef stew meat 3 jars/cansgreen enchilada sauce (28 oz. each) 2-½ lbs.onions, diced ½ lb.fresh jalapeños, diced ½ lb.canned jalapeños, diced 1 lb.cilantro, chopped 1 tsp.cayenne pepper 2 tsps.cumin 1 tsp.Spanish paprika 1 cuplemon pepper ½ cuplemon juice ½ cupred enchilada sauce 1½ gals.waterDIRECTIONS:1. Brown and cook stew meat until tender. Add spices, onions and jalapeños while cooking. 2. After meat is done, add lemon juice, enchilada sauces and water. Let simmer 45 minutes to 1 hour. SERVINGS:48 4-oz. servingsFrom:Recipe from Rock Patterson, Manager