YIELD: 24servings 12 lbs. flank steak 2 cups beef broth 8 each ripe tomatoes Salt, to taste Rub: 1/2 cup white wine vinegar 5 each whole cloves, crushed 1 Tbsp.cumin seeds, crushed 1 Tbsp.peppercorns, crushed 3 each garlic cloves, crushed 1 1/2 cups onions, finely diced 2 Tbsps. dried oregano 5 each dried Cascavel peppers 5 each dried Ancho peppers5 each dried Guajillo peppers Seed the peppers and toast. Soak peppers in hot water for 25 minutes. Blend all ingredients for the rub together ...

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