Ingredients
Scale
- 5 ancho peppers (stems and seeds removed)
- 5 guajillo peppers (stems and seeds removed)
- 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 pound lamb shoulder (or you can use beef shank or chuck roast)
Instructions
- Toast dried peppers in a large pan over medium heat for 1-2 minutes per side until skin darkens.
- Remove from heat, place in a bowl, and cover with hot water to rehydrate for 20 minutes.
- In the same pan, heat olive oil and sauté onions and tomatoes until softened, then add garlic.
- Blend the sautéed mixture with rehydrated chilies, seasonings, vinegar, and 1 cup of beef stock until smooth.
- Marinate chunks of lamb or beef in the sauce for at least 2 hours or overnight in the refrigerator.
- Combine marinated meat with chopped roasted tomatoes and remaining beef stock in a large pot; cook on medium heat for about 3 hours or until tender.
- Serve as soup or shredded on tortillas with toppings.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg