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Ingredients
  • 3 pounds to 4 pounds beef shoulder or chuck roast trimmed of excess fat, cut into 3-inch chunks
  • 1 tablespoon kosher salt divided
  • 1 tablespoon coarse black pepper
  • 4 Dried Ancho chiles
  • 4 Dried Guajillo chiles
  • 2 tablespoons of olive oil or sunflower oil
  • 2 teaspoons ground cumin
  • 1 teaspoon ground ginger
  • 1 whole cinnamon stick
  • 2 whole cloves
  • 1 onion peeled and cut into wedges
  • 8 cloves garlic peeled
  • ΒΌ cup apple cider vinegar
  • 2 cups beef stock
  • 2 cans fire roasted diced tomatoes 14.5 ounces each
  • 2 teaspoons dried oregano leaves
  • 2 bay leaves
  • Optional for serving: cilantro chopped onion, fresh lime wedges.
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