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Export 16 ingredients for grocery delivery
Step 1
Scrape out and discard the seeds from all of the chiles.
Step 2
Heat a large skillet over medium-high heat and toast the dried chiles for 2 to 3 minutes, moving them often so that they do not burn.
Step 3
Cover the chiles with 2 inches of water. Bring the water to a boil over high heat. Once the water begins to boil, turn the heat off and allow the chilis to soak in the water for another 15 minutes.
Step 4
Add the chiles and water to a blender, as well as the salt, pepper, olive oil, onion, garlic, cinnamon, oregano, cumin, ginger, beef stock, white vinegar and tomatoes, and blend until smooth.
Step 5
Place a pan oven over high heat.
Step 6
Pat the beef dry with a paper towel and season the meat generously with salt.
Step 7
Sear beef on all sides until a nice crust develops. Transfer meat to a slow cooker.
Step 8
Pour sauce over the beef, add in the bay leaves and cook on low for 6 to 8 hours or until it shreds apart easily. Adjust salt to taste.
Step 9
Serve the beef over the spaghetti and garnish with pico de gallo, cotija cheese, cilantro and crema.
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