Ingredients
Scale
- 5 ancho peppers
- 5 guajillo peppers
- 2–3 chiles de arbol (optional, for spicier)
- 1 tablespoon olive oil
- 1 large white onion, chopped
- 3 large tomatoes, chopped
- 5 cloves garlic, chopped
- 1 tablespoon dried Mexican oregano
- 1 tablespoon sea salt (or to taste)
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 1 teaspoon black pepper
- ½ cup apple cider vinegar
- 2 large roasted tomatoes, chopped
- 4 cups beef stock (separated)
- 3.5 pounds lamb shoulder (or beef shank)
Instructions
- Toast the dried peppers in a hot pan for 1–2 minutes until fragrant.
- Remove from heat and steep the toasted peppers in hot water for 20 minutes.
- In the same pan, sauté chopped onion and tomatoes in olive oil until softened.
- Add garlic and cook briefly before transferring everything to a food processor.
- Blend with soaked chilies, seasonings, vinegar, and 1 cup beef stock until smooth.
- Marinate meat in sauce for at least 2 hours (overnight recommended).
- Cook marinated meat in a pot with remaining beef broth for about 3 hours until fork-tender.
- Serve as a soup or use shredded meat in tacos.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Slow-cooked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg