Put meat and beef stock in crock pot and cook on low 8-10 hours.
Remove meat and refrigerate broth over night
Skim fat off broth and discard
Chop beef and add back to stock in large stock pot.
Add more stock if needed
De-seed chiles and toast in a pan until aromatic
Add all remaining ingredients to stock pan with 2 cups water.
Boil gently until tomato is tender. Remove cinnamon stick and bay leaf
Purée vegetables with chiles
Add chile sauce to stock pot with beef and broth. Simmer for 1 hour.
Serve with lime, onion and cilantro and your favorite handmade corn tortillas.
- 10 pounds beef
- 12 guajillo chiles
- 12 ancho chiles
- One head garlic peeled
- 1 large red onion
- 6 tomatoes
- One bunch cilantro (no stems)
- 1/4 tsp cloves
- 1 T oregano
- 1 tsp cinnamon plus cinnamon stick
- 1 tsp pepper
- 1 tsp salt
- 2 bay leaves
- FOR GARNISH:
- 1 cup chopped white onion
- 1 cup chopped cilantro
- Limes (quartered)
San Diego, CA