I was finally able to locate a full unbutchered vacuum pack of hanger meat from a local meat market. I had been able to get them at a restaurant supply a few years back, but they changed to a faux-hanger pack–not what I’m looking for.

It was a good deal too. The pack weighed almost 17 pounds and only set me back $80.00.

After doing my best to get nice steaks cut, I ended up with:

• 7½ pounds of steaks
• 2½ pounds of stew meat
• 1¼ pounds ground meat
• 5½ pounds scrap

Next I made three different stocks. I made one regular and two Mexican spiced. I put them in the fridge overnight and separated the fat off the top the next day.

Stock Making with Hanger Scraps

Next up I made red chili sauce from scratch for chili con carne and enchilada and tamale sauces.

After boiling the scrap for the stocks I separate the meat from the sinew and end up with meat similar in texture to what is used traditionally in tamales. This is combined with the Mexican spiced red chili sauce and formed into tamales.

I also made a couple of rounds of enchiladas. One batch of beef enchiladas with the hanger stew meat and red chile sauce and another batch of cheese enchiladas with the chili con carne sauce.