Peruvian Beef Wrap

6 lbs. beef, chuck tender, IMPS/NAMP 116B
3 cups cilantro leaves
2 cups Roma tomatoes, chopped
2 cups red wine vinegar
1 cup red onion, cut into chunks
1 cup lime juice
2 Tbsp. garlic cloves
2 Tbsp. cumin, ground
2 cups olive oil
4 cups tomato puree
2 cups beef stock or water
salt and pepper to taste


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