Step 1

Soak the ñoras or ancho chiles in warm water to make them soft.

Step 2

Preheat the oven to 350ºF (175°C).

Step 3

Heat a dutch oven or large pot over medium-high heat on the stovetop and add the vegetable oil, beef roast, and pork chops.

Step 4

Cook them until browned on every side and season with salt.

Step 5

Add the ñoras, cherry tomatoes, chiles in adobo, onion, garlic clove, Mexican oregano, ground cumin, ground coriander, cinnamon, ground cloves, bay leaves, 3 cups of the beef stock, salt, and pepper.

Step 6

Cover the dutch oven and transfer it to the oven. Bake for 2-3 hours, or until meat is soft.

Step 7

Remove the meat from the oven and shred it with two forks.

Step 8

Transfer half of the ingredients left in the dutch oven to a blender and blend to get a sauce (season with salt and pepper as needed).

Step 9

Add 3 more cups of beef broth to the dutch oven, return to the oven and let it cook for 20 minutes more. You can serve this broth with or without the solids, transfer it to a small bowl, and top with cilantro.

Step 10

Serve the corn tortillas with red onion, lime juice, queso fresco, shredded meat, and the sauce.