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Ingredients
  • subheading: Tacos:
  • 20 tortillas
  • ½ cup Oaxaca cheese shredded
  • 1 cup Monterey Jack cheese shredded
  • 1 cup Cheddar cheese shredded
  • 1 lb. boneless beef chuck roast
  • 2 lbs. beef short ribs
  • 4 dried guajillo chiles
  • 3 dried ancho chiles
  • 5 dried chiles de árbol
  • 1 white onion cut into 8 pieces
  • 10 garlic cloves
  • ¼ cup apple cider vinegar
  • 1 cup water
  • 9 oz. whole fire-roasted tomatoes ¾ 12 oz. can
  • 2 tbsp dried oregano
  • 1 tsp marjoram
  • 3 cloves whole
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • ½ tsp black peppercorns
  • 3 bay leaves
  • 1 cinnamon stick
  • 4 tsp salt 1 tsp for the adobo and 3 tsp for the beef
  • subheading: Chimichurri:
  • ½ white onion diced
  • 3 garlic cloves minced
  • ½ cup cilantro roughly chopped
  • ¼ cup red wine vinegar
  • ¼ cup extra-virgin olive oil
  • 1 lime squeezed
  • ¼ tsp salt
  • ground pepper
Steps
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