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Can be done in a Dutch oven w lid at 275 for 3 hours
  • subheading: Beef:
  • 2 pounds chuck roast beef or top loin
  • 2 bay leaves
  • 6 garlic cloves roughly chopped
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon dried thyme
  • 2 ¼ teaspoons salt
  • ½ cup water
  • subheading: Ranchero Sauce:
  • 3 dried ancho chiles wiped clean, stemmed, slit open, seeded, and deveined
  • 1 garlic clove roughly chopped
  • 3 tomatillos rinsed and halved
  • ½ small white onion chopped (½ cup)
  • ½ cup hot water
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