INGREDIENTS
3 tbsp
Bacon fat
4
lbs Chuck, roast
3
Bay leaves
3
Chipotle peppers
1/2 cup
Coriander, fresh
4
Garlic cloves
2 tbsp
Jalapenos
2 1/2 tsp
Mexican marjoram, dried
3 15 ounce cans
Pinto beans
1/2 cup
Red onion
4
Tomatoes, medium
3/4 cup
Chicken broth
1
Guacamole
7 tbsp
Lime juice
2 cups
Converted rice
1 1/2 tsp
Black pepper, ground
3 1/4 tsp
Salt
1
clove Toast and grind whole cloves
1/3 cup
Apple cider vinegar
2 tbsp
Vegetable oil
4 tsp
Cumin
8
(12 inch) flour tortillas
3 tbsp
Butter
1
Cheddar cheese
1
Sour cream
3 cups
Water