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Ingredients
  • 3 ½ pounds boneless beef chuck roast
  • 3 teaspoons kosher salt, divided, plus more as needed
  • 1 teaspoon freshly ground black pepper
  • 4 dried guajillo chiles
  • 2 dried ancho chiles
  • 1 large white onion
  • 5 cloves peeled garlic
  • 1 (1-inch) piece fresh ginger
  • 2 medium plum or roma tomatoes
  • 5 cups water
  • ¼ cup apple cider vinegar
  • 1 teaspoon black peppercorns
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon cumin seeds
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ cup avocado, grapeseed, or canola oil
  • 5 cups beef broth
  • 4 sprigs fresh thyme
  • 18 (about 6-inch) corn tortillas
  • 1 cup fresh cilantro
  • 2 medium limes
  • 1 pound Chihuahua, Oaxaca, or Monterey jack cheese, shredded (optional for quesatacos)
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