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Ingredients
  • 3 (8 ounce) beef short ribs
  • 1 (2 ½ pound) beef chuck
  • 4 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons dried Mexican oregano
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 7 peppers dried guajillo chilies
  • 2 tablespoons olive oil
  • 1 large onion, roughly chopped
  • 6 cloves garlic, peeled
  • 1 (1 inch) piece fresh ginger, thinly sliced
  • 3 large tomatoes, cored and chopped
  • 2 cups water
  • 3 bay leaves
  • 1 tablespoon honey
  • ¼ cup white vinegar
  • 4 cups chicken broth
  • 2 tablespoons finely diced white onion
  • 1 tablespoon chopped fresh cilantro
  • 1 medium lime, sliced
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