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Ingredients
  • 1.8 kg beef short ribs (4lb)
  • 1 ¼ cup beef stock
  • 400 g tinned crushed tomatoes (14oz)
  • ⅓ cup chipotle in adobo
  • 1 tablespoon apple cider vinegar
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 2 ½ teaspoon salt
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 tablespoon brown sugar (note 1)
  • 1 to 2 tablespoons fresh lime juice (note 1)
  • 16 flour or corn taco tortillas
  • jalepeno relish, optional
  • Toppings: avocado, shredded cabbage or lettuce, sour cream, creamy feta and coriander (cilantro).
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