Cook 1-2 for 10 minutes. Add 3-6 for 3 minutes. Add 2-1/2 cups broth or water and 1/2 cup cilantro and simmer partially covered for 1-1/2 hours, adding additional liquid if needed. Add remaining cilantro and serve.
Return all beef to pot along with 2-3 and cook for 2 minutes. Add 4-6 for 1 minute. Add flour for 1 minute. Deglaze with wine and simmer for 2 minutes. Add 9-12 and transfer to the lower-middle of a 300 degree oven for 1-1/2 hours.
Discard 10-12, add potatoes and return to oven for 45 minutes.
Transfer to stove-top. Skim fat, add onions and simmer for 15 minutes. Meanwhile, mix 15-16 and rest for 5 minutes. Stir into pot and simmer for 3 minutes. Add vinegar and serve.
4 8in pita, edges cut off with scissors and halves separated.
1 cup greek yogurt
1/2 cup mint
1tb pomegranate molasses
1tb red wine vinegar
1 english cucumber, halved and thinly sliced
3 cups parsley
1 cup walnuts, toasted and chopped
1/2 cup pomegranate seeds
Add 1-2 to processor and pulse 10-12 times. Mix with 4tb olive oil, 2tsp salt, 3tb lemon juice and 6-13. Divide evenly onto thicker halves of pits and press evenly to 1/2in of edges. Top with remaining halves and press gently until mixture is 1/4in from edges.
Broil for 7-10 minutes. Flip and continue broiling for 7-10 minutes.
Meanwhile, mix 15-17 with 2tb olive oil and remaining salt and lemon juice and set aside.
Meanwhile, whisk 18-19 with remaining olive oil. Toss with 20-21. Toss with half of 22-24, top with remaining 22-24 and set aside.
4 ancho chiles, stemmed and seeded and torn into 1/2in pieces
2tb chipotle in adobo sauce
6 cloves garlic, crushed
3 bay leaves
2tsp dried oregano
1 onion, cut into 1/2in slices
3lb boneless short ribs, cut into 2in pieces
1/2 cup water
Half a head or 6 cups shredded green cabbage
1 red onion, thinly sliced
1 carrot, shredded
1 jalapeno, minced
1 cup cilantro
18 6in tortillas
4oz queso fresco
4 limes, cut into wedges
Add 1/2 cup cider vinegar and 2-10 to dutch oven. Add onions in a single layer, top with beef, cover and add to the lower-middle of a 325 degree oven for 2.5-3 hours.
Meanwhile, whisk remaining 1 cup vinegar with 13-14. Toss with 15-18 and chill for at least an hour. Drain and add cilantro.
Set beef aside and strain liquid, discarding onions and bay leaves and reserving any remaining solids. Shred beef and set aside. De-fat liquid, process with reserved solids and add back to pot. Bring to a simmer, add back beef and serve with slaw and 20-22.