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Ingredients
  • 3 lbs. boneless chuck roast
  • 1 Tbsp. cooking oil (vegetable, canola, or avocado)
  • 1 ½ tsp. coarse ground pepper
  • 1 ½ tsp. salt
  • 4 dried Guajillo chiles
  • 7 to 8 dried arbol chiles
  • 5 to 6 Chipotle chiles in adobo from a can
  • 1 white onion thinly sliced
  • 8 whole cloves garlic peeled and smashed
  • 32 oz. beef stock
  • 2 Tbsp. tomato paste
  • 14.5 oz. can fire roasted diced tomatoes
  • 2 Tbsp. lime juice
  • 1 Tbsp. ground cumin
  • 1 Tbsp. dried Mexican oregano
  • 1 tsp. dried thyme
  • 2 cinnamon sticks
  • 2 dry bay leaves
  • 1 tsp. ground cloves
  • 1 tsp. smoked paprika
  • 1 tsp. ground coriander
  • 1 tsp. dried minced onion or ½ tsp. onion powder
  • subheading: For serving:
  • corn tortillas
  • cilantro
  • diced red onions
  • more oil for frying tacos
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