BEEF
BIRRIA
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Add the chiles, broth, tomatoes, onion, garlic, and bay leaf to a saucepan. Simmer until the onions and chiles are fork-tender.
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Transfer the mixture to a food processor and add sugar, vinegar, salt, oregano, cloves, and cumin.
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Blend until smooth.
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Rub your chuck roast with salt, cumin, pepper, and oregano and add it to the crockpot.
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Add the guajillo sauce to the crockpot and cook for 8-10 hours.
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Shred the beef and return it to the sauce, along with fresh lime juice.
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Serve and enjoy!
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