Step 1

In a large stock pot, heat the oil.

Step 2

Add salt and 2 tablespoons of ground cumin to one side of the beef.

Step 3

Place the beef in the stock pot with the seasoned side down.

Step 4

While the bottom is browning, add salt and 2 tablespoons ground cumin to the unseasoned top of the beef.

Step 5

Once the beef is brown on the bottom, turn the beef and brown the top.

Step 6

(Roughly 4-5 minutes on each side).

Step 7

Brown the sides as best you can.

Step 8

Add 1 cup of water to the pot.

Step 9

Turn the flame to low.

Step 10

Cover and cook for 1 hour.

Step 11

Meanwhile, toast the dried guajillo chile and garlic. About 2 minutes.

Step 12

Turn often, or they will burn.

Step 13

Add the guajillo, garlic, ½ water, 1 cup vinegar, and salt to a blender.

Step 14

Blend until smooth.

Step 15

Add the guajillo sauce and bay leaves to the pot.

Step 16

Add ½ cup of water to the blender.

Step 17

Cover with the lid and gently shake to get the last of the sauce.

Step 18

Add the blender remains to the pot.

Step 19

With a cooking spoon, coat the meat with the sauce.

Step 20

Cover and cook for 1 more hour.

Step 21

Top with raw onions and cilantro.

Step 22

Serve with tortillas and lime.

Step 23

Enjoy!