INGREDIENTS
2 1/2
lbs Chuck, roast
6
Ancho chili peppers, dried
6
California chili peppers, dried
5
Garlic cloves
1
Onion, small
1 tsp
Oregano, dried
6 cups
Beef stock
2 cans
Refried beans
2 tsp
Black pepper
3 tsp
Kosher salt
6
Mexican peppers, dried
2 tbsp
Vegetable oil
2 tsp
Cumin
10
inch Flour tortillas
3 cups
Pepper jack cheese
1
Sour cream