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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. roast beef (chuck)
- 2 lb. beef shank (bone-in)
- 1 cup diced tomatoes with juice (chopped/)
- 1/4 cup vinegar
- 1 Tbsp. spanish paprika
- 1 tsp. salt
- 1 tsp. cumin
- 7 oz. chipotle peppers in adobo sauce (1 can)
- 6 garlic cloves
- 2 cups water (or unsalted beef broth)
- 5 Chili (guajillo, Chile guajillo dried)
- 4 bay leaves
- 1 cinnamon stick
- 1 onion (chopped)
- 6 cups water
- 2 tsp. salt
- 1 tsp. thyme
- 1 tsp. ground clove
- 1 tsp. dried oregano
- 6 cups Mexican cheese (shredded)
- 1 cup chopped cilantro
- 1 cup chopped onions
- 6 inches corn tortillas
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