From: Aarûn Sanchez, Centrico, New York City. Yield: 10 servings. 4 ancho chiles, stemmed and seeded 1 cascabel chile, stemmed and seeded 4 guajillo chiles, stemmed and seeded 2 lb. beef ribs, cut into 2” pieces, bones attached (with fat trimmed) 1 medium white onion 6 garlic cloves, chopped 2 bay leaves 6 thyme sprigs 1 Tbsp. dried Mexican oregano 1 Tbsp. ground cumin 1/2 cup red wine vinegar 3 blanched baby carrots per serving, to garnish 1/2 cup chopped cilantro, for garnish 1 lime, cut ...
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