Ingredients
The following ingredients have 13 Servings
- 3 pounds boneless chuck roast
- 2 teaspoons kosher salt
- ½ teaspoon pepper
- vegetable oil for searing
- 1 tablespoon black peppercorns
- 1 tablespoon cumin seeds (may sub 1 tsp ground)
- 1 tablespoon coriander seeds (may sub 1 tsp ground)
- 6 whole cloves (may sub 1/4 teaspoon ground)
- 4 bay leaves
- 1/2 cinnamon stick (broken up)
- 1 yellow onion, (chopped)
- 8 cloves garlic, (minced)
- 6 dried guajillo chiles (stems and seeds removed)
- 4 dried ancho chiles (stems and seeds removed)
- 1 chili de arbol (stems and seeds removed)
- 4 vine-ripe tomatoes, roughly chopped
- 1 tablespoons apple cider vinegar
- 1 tablespoon granulated beef bouillon or better than bouillon
- 1 tablespoon dried oregano
- 1 tsp EACH smoked paprika, dried thyme
- 6 cups reduced sodium beef broth, divided
- 12-16 corn tortillas ((I like La Tortilla Factory))
- 12 ounces Oaxacan cheese (or Mozzarella, separated into strings)
- ½ white onion, chopped
- ¼ cup cilantro, minced
- 1-2 tablespoons lime juice
- pinch of salt
