Step 1

NOTE: Keeping the meat covered with braising liquid is important so that the meat cooks evenly and breaks apart for serving. Place the dried chiles in a medium saucepan and add water to cover. Place the pan over high heat and bring it to a boil. Turn off the heat

Step 2

cover

Step 3

and allow the chiles to rest for 5 to 10 minutes. Using tongs

Step 4

remove the chiles from the saucepan and place them in a blender with about 2 cups of the boiling liquid

Step 5

half of the chopped onion

Step 6

the garlic cloves

Step 7

Mexican Oregano

Step 8

Black Pepper

Step 9

Ground Cloves

Step 10

Ground Cumin

Step 11

Ground Ceylon Cinnamon

Step 12

Ground Thyme and Ground Allspice. Blend until smooth but not too thick

Step 13

adding more of the reserved boiling liquid if needed. Place the meat in a large saucepan or Dutch oven and add water to just barely cover the meat. Add the Organic Bay Leaves and Kosher Salt. Pour the chile mixture into a mesh strainer. Stir and push mixture with a wooden spoon over a bowl until no more liquid can be strained. Discard the remaining paste. Add the liquid chile mixture to the Dutch oven and stir to mix it in. Cover the pan

Step 14

place it over medium heat

Step 15

and bring to a boil. Reduce the heat to very low to maintain a bare simmer and cook for about 2 hours

Step 16

until the meat is fork-tender and falling apart

Step 17

gently mixing it every 30 minutes and checking the sauce level. The meat should be completely covered with braising liquid; if not

Step 18

add hot water and make sure the heat is not too high. Remove Organic Bay Leaves. Using tongs and a fork

Step 19

break up the meat in the center of a shallow bowl and fill it with broth to cover the meat by three quarters. Sprinkle on some cilantro and the remaining onion and serve with warm corn tortillas.