- 2 to 3 lbs of chuck roast or shank
- Salt to taste
- 5 tbs of oil, split
- 1 onion, cut in half *
- 1 head of garlic, cut in half
- 1 tbs oregano
- 1 tsp thyme
- 2 tsp cumin
- 1 tsp peppercorns
- 1/2 ground cloves
- 1-2 tbs of beef or chicken bouillon
- 1/4 tsp cinnamon or 1 cinnamon stick
- 2-3 bay leafs
- 1 inch of ginger
- Enough water to cover meat completely
- 6 dried California chilies
- 2 dried Pasilla chilies*
- Corn tortillas
- 3-4 cups on melty cheese
- Onion, small dice
- Cilantro, diced
Note: instead of homemade sauce, you can substitute 1 large can of enchilada sauce and enough beef broth to cover meat. Skip everything between the *
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