INGREDIENTS
2 tbsp
high smoke point oil
4 lbs
chuck roast
2 lbs
short ribs
6 cups
chicken broth
1 large
onion
1 head
garlic
4
guajillo chile peppers
4
ancho chile peppers
1 tbsp
peppercorns
1 tsp
cumin seeds
1 tsp
coriander seeds
1 stick
ceylon cinnamon
1 tbsp
mexican oregano
1/2 tsp
paprika
1 can
chipotle peppers in adobo
28 ozs
canned tomatoes
3
bay leaves
2 tbsp
apple cider vinegar
5 cups
beef broth