2 bay leaves
5 pounds chuck roast cut into large pieces
1/4 cup apple cider vinegar
Instructions:
Cut the chilis open and remove the seeds and stems. Heat the oil in a pan and lightly fry the chilis.
Boil the water. Turn off the water and add the fried chilis to the water and allow to stand for 15 minutes. Reserve the water.
Add the onion and garlic to the oil and saute for 4 minutes.
Place the onions, garlic, chilis, beef broth, cinnamon, oregano, cumin, ginger, thyme, marjoram, salt and tomatoes to a blender. Blend till very smooth.
Pour the chili sauce into a sieve that is over a bowl. Using a spatula, press out all the sauce, leaving only the pulp. Throw away the pulp.
Place the roast in a pan and pour the sauce over the meat. Stir in the vinegar and bay leaves.
Allow the meat to marinate in the refrigerator for at least one hour or overnight.
Place a lid on the pan and cook over medium low (4) heat for 3 hours. Stir occasionally. If the broth gets too low or too thick, add some of the chili water.
CONTINUE READING ON THE NEXT PAGE 🥰💕
