2 cups vegetable stock or broth
1 (28-ounce) can diced tomatoes
2 chipotle peppers
1 yellow onion, chopped
4 cloves garlic, chopped
4 pounds beef round roast
2 tablespoons ground cumin
2 tablespoons chili powder
2 teaspoons salt
2 teaspoons freshly cracked black pepper
2 poblano peppers
4 tomatillos, chopped
2 avocados, halved, pitted and flesh diced
2 cloves garlic, chopped
1 lime, juiced
1/4 bunch cilantro, leaves chopped
1 tablespoon white vinegar
Pinch salt and freshly cracked black pepper, plus more for seasoning
3 cups canola oil
24 corn tortillas
24 small flour tortillas
1 small head green cabbage, shredded
2 cups crumbled queso fresco
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