INGREDIENTS
5
ancho peppers
5
guajillo peppers
2
chiles de arbol
1 tbsp
olive oil
1 large
onion
3 larges
tomatoes
5 cloves
garlic
1 tbsp
mexican oregano
1 tbsp
sea salt
1 tsp
cinnamon
1 tsp
cumin
1 tsp
ground ginger
1 tsp
pepper
1 cup
� apple cider vinegar
2 larges
roasted tomatoes
4 cups
beef stock
3 1/2 lb
lamb shoulder