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Ingredients
US|METRIC
4 SERVINGS
- 6 lb. beef brisket (trimmed of some of the fat and cut into 2-inch chunks)
- 1/2 white onion
- 5 garlic cloves (peeled)
- 2 bay leaves
- 1 Tbsp. sea salt (or kosher)
- 1/2 tsp. black peppercorns
- 12 dried chiles
- New Mexico chiles
- 2 Roma tomatoes (large ripe, about 1/2 pound)
- 2 garlic cloves (peeled)
- 1/4 cup coarsely chopped onion
- 5 chiles (dried chiltepin, if available, ideal but can skip them if you don’t find them)
- 2 dried chiles de árbol (stemmed)
- 1 tsp. dried oregano
- 1/2 tsp. sea salt (or kosher, or to taste)
- 4 cups beef broth (from cooking the meat)
- 2 Tbsp. lard (or vegetable oil)
- 2 Tbsp. all purpose flour
- 10 flour tortillas
- diced avocado (or Sliced)
- queso fresco (crumbled)
- Mexican crema
- pico de gallo salsa (or salsa of your choice)
- romaine lettuce (Shredded)
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