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Ingredients
  • 2 kg (4 lbs) beef cheek or chuck cut into large 10cm (4 inch) pieces
  • 1 ½ tsp salt
  • 6 dried guajillo peppers
  • 6 dried ancho chillies
  • 2 large tomatoes
  • 1 large onion, cut into about 8 pieces
  • 8 cloves garlic
  • 1 x 2.5cm (1 inch) cinnamon stick
  • 10 black peppercorns
  • 1 tbsp Mexican oregano
  • 1 tsp marjoram
  • 1 tbsp ground cumin
  • 70ml (¼ lb) cider vinegar
  • 1 beef stock cube
  • 3 tbsp rapeseed (canola) oil or light olive oil
  • Water, beef or chicken stock as needed
  • Salt and pepper to taste
Steps
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