Step 1

Lightly toast chilies on a iron cast skillet or comal.

Step 2

Place chilies on a bowl and cover them with hot water. Allow to soak for 15 minutes.

Step 3

Roast tomatoes and onions until soft and some charred spots appears. Set aside.

Step 4

Place soaked chilies and all spices on a blender. Add tomatoes, onions, 2 cups of water and vinegar.

Step 5

Blend for 2 or 3 minutes on high speed until you’ll achieve a smooth sauce. Strain the sauce or use it as it is.

Step 6

Place the meat into a large baking dish, it must be big enough to contain all meat plus water (read notes). Pour over the chili sauce and coat all sides perfectly.

Step 7

Add two bay leaves, cover the dish with cling film and allow to marinate in the refrigerator overnight.

Step 8

Next day, add water enough to cover the meat about 3 inches (7,5cm). Sprinkle with one teaspoon of salt and add the remaining bay leaves.

Step 9

Cover with foil and bake in preheated oven at 350°F (175°C) between 3 and 4 hours or until the meat is very tender.

Step 10

Place meat into a bowl and shred it with two forks. Cover it with foil to keep it warm.

Step 11

Pour some broth into a bowl, then add shredded beef and garnish with cilantro, and chopped onion.

Step 12

Serve with homemade corn tortillas, chili de arbol salsa, and a squeeze of lime.