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–+ servings

Limoncello Raspberry Sponge Cake

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Print Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 2 lb Boneless Chuck Roast
  • 1 lb Short Ribs
  • 2 tbsp 2 tbsp. Olive Oil
  • 5-7 Dried Ancho Chiles
  • 5-7 Guajillo Chiles
  • 3 Chiles de Arbol
  • 6 Garlic Cloves crushed and peeled
  • 1 Yellow Onion peeled and roughly chopped
  • 1 tbsp Fresh or Dried Oregano
  • 1 tsp EACH: Cumin, Cloves, Cinnamon, Black Pepper, & Salt
  • 2-3 2-3 Bay Leaves
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Apple Cider Vinegar
  • White Onion minced
  • Fresh Cilantro chopped
  • Corn Tortillas
  • Lime Wedges  for serving
  • Grated or Shredded Mozzarella
  • 4 Roma Tomatoes halved

Method
 

  1. If time allows, let the meat rest at room temperature for 20-30 minutes.
  2. Preheat oven to 300F.
  3. In a large dutch oven over medium high heat, add the olive oil to heat up for 1-2 minutes.
  4. Add the chuck roast and short ribs to sear on all sides for 3-4 minutes, until deeply browned.
  5. In the meantime, add the dried chiles, Roma tomatoes, garlic, and onion to a large saucepan. Fill with water, the place over medium high heat to bring to a boil. Let simmer for 10-15 minutes. Drain the water and blend until smooth.
  6. Pour the sauce into the dutch oven. Stir in the seasonings, oregano, bay leaves, and beef broth.
  7. Cover with the lid to bake in the oven for 3-4 hours.
  8. Remove the meat from the dutch oven and let rest 10 minutes before shredding between two forks.

Notes

Nutrition Facts (per slice, 1/12 of cake)
Calories: 235

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