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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. chuck roast
- 2 Tbsp. vegetable oil
- 1/3 cup apple cider vinegar
- 5 cloves garlic (minced)
- 4 tsp. cumin
- 2 tsp. oregano
- 1/4 tsp. ground cloves
- 1 tsp. black pepper
- 1 tsp. kosher salt
- 3/4 cup beef stock
- 3 Tbsp. lime juice (freshly squeezed)
- 4 chipotle chiles in adobo sauce (+ 2 tsp of the adobo sauce add more if you want it spicier)
- 4 oz. green chiles (drained)
- 2 bay leaves
- 3/4 lb. white American cheese (high quality, shredded or finely chopped)
- 1/2 lb. fontina cheese (high quality, shredded)
- 1 cup half and half
- 2 Tbsp. jalapenos (canned, finely chopped)
- 1/2 tsp. cumin
- 1/2 tsp. ground nutmeg
- 3/4 tsp. red pepper flakes
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- chopped cilantro (tomatoes, and jalapenos for garnish, optional)
- large flour tortillas
- queso fresco cheese
- cotija
- Monterey Jack
- pico de gallo (or your favorite salsa)
- avocado (Diced)
- fresh cilantro (Minced)
- vegetable oil (or frying (or canola or peanut))
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