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<\/p>\n<\/p>\n
10\u00a0chile guajillo\u00a0stems removed, seeded and deveined<\/p>\n
2\u00a0chile ancho\u00a0stems removed, seeded and deveined<\/p>\n
8\u00a0cups\u00a0water\u00a0divided<\/p>\n
2\u00a0garlic cloves<\/p>\n
\u00bc\u00a0onion\u00a0chopped<\/p>\n
1\u00a0teaspoon\u00a0beef bouillon<\/p>\n
\u00bd\u00a0teaspoon\u00a0whole oregano\u00a0crushed in your hand<\/p>\n
\u00bd\u00a0teaspoon\u00a0whole cumin<\/p>\n
Salt<\/p>\n
Pepper<\/p>\n
4\u00a0beef shanks<\/p>\n
2\u00a0tablespoons\u00a0olive oil<\/p>\n
2\u00a0tablespoons\u00a0all purpose flour<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Ingredients : 10\u00a0chile guajillo\u00a0stems removed, seeded and deveined 2\u00a0chile ancho\u00a0stems removed, seeded and deveined 8\u00a0cups\u00a0water\u00a0divided 2\u00a0garlic cloves \u00bc\u00a0onion\u00a0chopped 1\u00a0teaspoon\u00a0beef bouillon \u00bd\u00a0teaspoon\u00a0whole oregano\u00a0crushed in your hand \u00bd\u00a0teaspoon\u00a0whole cumin Salt Pepper 4\u00a0beef shanks 2\u00a0tablespoons\u00a0olive oil 2\u00a0tablespoons\u00a0all purpose flour TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/p>\n","protected":false},"author":1,"featured_media":4267,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-4265","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"yoast_head":"\n<\/p>\nDirections:<\/h2>\n
For the Sauce:<\/div>\nIn a stockpot, add the cleaned guajillo and ancho chiles along with 4 cups of water.<\/div>\nCover and bring to a boil.<\/div>\nTurn heat off.<\/div>\nLet sit for 10 minutes.<\/div>\nDiscard water.<\/div>\nTo a blender, add all the chiles, 2 cups of water, garlic, onion, bouillon, oregano, cumin, and salt.<\/div>\nStrain the sauce into a separate container.<\/div>\nGently push the sauce through the strainer with the back of a cooking spoon.<\/div>\nSet sauce aside until ready to use.<\/div>\nFor the meat:<\/div>\nSeparate the meat from the bone.<\/div>\nSalt and pepper the meat.<\/div>\nHeat the oil in a large stockpot.<\/div>\nBrown the meat, stirring occasionally.<\/div>\nAdd flour to the meat pot.<\/div>\nCook for 2 minutes, or until you can no longer see the white flour.<\/div>\nAdd the sauce and remaining two cups of water.<\/div>\nStir to combine.<\/div>\nCover and cook on low-medium heat for 30 minutes.<\/div>\nTaste for salt.<\/div>\nServe with rice, beans, and flour tortillas.<\/div>\n<\/div>\n<\/div>\nEnjoy !!<\/div>\n","protected":false},"excerpt":{"rendered":"