• 5 Ancho peppers, deseeded
• 5 Guajillo peppers, deseeded
• 2 - 3 arbol peppers, deseeded
• 1 tsp olive oil
• 2 large onion
• 3 roma tomatoes
• 5 cloves of garlic
• 1 tbsp oregano
• 1 tbsp salt
• 1 tbsp cinnamon (optional, gives a sweet taste)
• 1 tbsp ginger
• 1 tbsp black pepper
• 1/2 cup of apple cider vinegar
• 3 cups of beef broth (maybe 4?)
• 3.5 lb of lamb/ beef/ goat

(this all fed me for about 2 weeks I’d say)

• Heat large pan to medium heat. When pan smokes, toss in peppers. Use a bit of oil, and lightly roast the peppers. Don’t overcrowd the pot!

• Put peppers aside

• cut the tomatoes in cubes along with the cubed onion. Take tomatoes, onions, and garlic. Give them a nice roasting on a pan, wait till pan is smoking. Don’t overcook, you just want that nice crust around each side.

• take tomatoes, garlic, onion, and all spices. Put in boiling water, you’re gonna want everything submerged. Boil for 10 minutes, cover pot.

• Take everything, blend it with a food processor. Don’t dump the water, include it when you blend the food. All the spice and flavor is in there! Get a big strainer and strain it all. You want to strain it pretty fine. Get’s rid of all the blended spices, they have a weird texture.

• Once strained, add the apple cider vinegar and beef broth.

• Salt and pepper the meat to your liking! Let sit for like 10 minutes. Cut the meat into cubes.

• Toss the marinade over your meat and let sit for at least 3 hours. Over night is even better!

Cooking:

• For stovetop, use a big pot, toss everything in, and cook for about 2 hours. See how tender the meat is, and if it’s not tender enough, cook for another 30 minutes. You’ll want it on medium to high heat! Also, cover pot.

• For oven, find over safe container, cover with foil, and cook for 2 hours at 350 (murican degrees)

Optional: You can use a can of beer to make the meat more tender. Toss in during the cooking stage/ put in marinade and let sit.