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Export 18 ingredients for grocery delivery
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.
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