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Ingredients
  • 3 pounds beef (chuck roast, beef shank, short ribs, oxtail), lamb, or goat meat
  • 2 tablespoons (30ml) vegetable oil
  • 3 (47.5g) dried ancho chilies (very mild, smoky, 1000 to 2000 SHU)
  • 3 (13.5g) dried guajillo chilies (sweet, smoky, not very spicy, 2500 to 5000 SHU)
  • 1 (8g) new Mexican dried chiles (mild, sweet 800 to 1400 SHU)
  • Optional: 1 (0.7g) dried chile de árbol (quite spicy, 15000 to 30000 SHU)
  • 1 (200g) onion , sliced
  • 6 (27g) garlic cloves , chopped
  • 2 bay leaves
  • ½ (2.4g) cinnamon stick or ½ teaspoon (1g) cinnamon powder
  • 2 teaspoons (2g) dried Mexican oregano or oregano
  • 1½ teaspoon (3g) cumin seeds , ground
  • 1 teaspoon (1.8g) coriander , ground
  • 2 teaspoons (10g) tomato paste
  • 2 cups (500ml) unsalted chicken stock or high-quality unsalted beef stock
  • 2 tablespoons (30ml) apple cider vinegar
  • Optional: 1 tablespoon (15ml) regular soy sauce
  • Optional: 1 tablespoon (15ml) fish sauce
  • Salt & ground black pepper
  • subheading: Garnish:
  • 8 to 12 corn tortillas
  • Good melting cheese (i.e. Oaxaca cheese or mozzarella cheese) , freshly grated
  • White onion , diced
  • Cilantro , finely chopped
  • Lime slices
  • subheading: Equipment:
  • Instant Pot Pressure Cooker
  • Immersion Hand Blender
  •  
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