INGREDIENTS
5 lb
beef chuck roast
1 large
onion
1 head
garlic
18 cups
water
1 serving
salt
7
california remove stems and seeds
6
chile de arbol optional
4 larges
roma tomatoes
1 1/2 inches
mexican canela
4
cloves
1 tsp
thyme
1 tsp
mexican oregano
1/2 tsp
marjoram
1/2 tsp
cumin seeds
1/2 tsp
peppercorns
2
bay leaves