Directions
- 1Add the blended sauce to the meat.
- 2Bring the mixture to a boil.
- 3Adjust for salt.
- 4Add the lid.
- 5Bake for 2 hours at 325F.
Ingredients
- 4 lbs beef chuck roast, cubed
- 6 Cups stock, divided (3 cups poured over the meat, 3 cups poured into the blender)
- 10 guajillos, seeded
- 3 pasilla peppers, seeded
- 5 chili de arbol, seeded
- 5 ancho chilis, seeded
- 5 Roma tomatoes
- 1 onion, quartered
- 8 garlic cloves
- 1 Tbsp coriander seeds
- 4 bay leaves
- 1 cinnamon stick
- 1 Tbsp pepper corns
- 1 Tbsp Mexican oregano
- 1 tsp ground cumin
- 0.5 tsp ground cloves
- 1 Tbsp kosher salt (adjust salt levels as needed)
- 2 -3 Tbsp apple cider vinegar
Tips
- Adjust salt levels as needed.
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