INGREDIENTS
3
lbs Certified angus beef shoulder clod, roast
4
Ancho chili peppers, dried
6 cloves
Garlic, fresh
2
Limes, wedges
2 tsp
Mexican oregano
1
Onion
3 cups
Beef stock
1 6 ounce can
Tomato paste
1 tsp
Allspice berries
1
Mexican cinnamon stick
2 tbsp
Salt
1/4 cup
Red wine vinegar
1 tbsp
Cumin seeds
12
Flour tortillas, soft
2 tsp
Coffee, ground