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Ingredients
  • 3 dried guajillo chilies, seeds and stem removed (see notes)
  • 2 whole dried ancho chilies, seeds and stem removed (see notes)
  • 4 tbsp rapeseed (canola) oil
  • Salt and pepper, to taste
  • 1 lb. beef shanks
  • 5 lbs. beef chuck roast, sliced into about 6 to 8 easy to cook pieces.
  • 1 medium onion, finely chopped
  • 8 cloves garlic, smashed whole
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano, preferably Mexican oregano
  • ½ teaspoon ground cloves
  • 4 chipotle chiles in adobo, roughly chopped
  • ¼ cup (70ml) apple cider vinegar
  • 1 quart low sodium store-bought or homemade chicken stock, divided
  • 2 whole bay leaves
  • Warm corn tortillas, onions, cilantro, salsa, limes, and other condiments for serving
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