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Ingredients
  • 5 ancho peppers stems and seeds removed
  • 5 guajillo peppers stems and seeds removed
  • 2 to 3 chiles de arbol optional, for spicier
  • 1 tablespoon olive oil
  • 1 large white onion chopped
  • 3 large tomatoes chopped
  • 5 cloves garlic chopped
  • 1 tablespoon Mexican oregano
  • 1 tablespoon sea salt or to taste
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon black pepper
  • ½ cup apple cider vinegar
  • 2 large roasted tomatoes chopped
  • 4 cups beef stock separated
  • 3.5 pound lamb shoulder or you can use beef shank or chuck roast
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