Step 1

Preheat a skillet to medium heat for a few minutes. Add 5 cups of water to a medium saucepan and heat to medium. After you seed and wipe down the guajillo peppers, place them in the hot skillet, along with the chile de arbol and garlic.

Step 2

The dried peppers you only want to toast for a maybe 2 minutes, turning as they become aromatic. Use a metal spatula to press down gently on the dried chiles. Remove from heat and place in saucepan with water that has been heating up. Leave the garlic on for another 6 to 8 minutes, remove from heat.

Step 3

While peppers and garlic are cooking, grind the cinnamon, peppercorns and cloves in the grinder or using a mortar and pestle. Set aside. When the chiles in the water come to a boil, reduce the heat and cook for another 6 to 8 minutes. Remove the skins from garlic. To the blender, add the garlic, spices, vinegar, salt, 1/2 cup water from  cooked peppers and drained peppers from saucepan.

Step 4

Blend the sauce on high until smooth. If it's too thick, add a little more water. I did not strain the chile sauce(adobo), but would suggest you do. Taste for salt. Reserve about 1/3 cup of chile sauce for later. In a large baking dish, add a little of the remaining adobo, about the same size of the milanesa. Place milanesa on top of sauce. Brush more chile sauce on top. Repeat this process, stacking the beef on top of each other until done. Cover and marinate for 24 hours.

Step 5

When ready to grill, remove the beef from the refrigerator 30 minutes before cooking. Prepare your outdoor grill for direct cooking at medium/high heat. Separate the beef if you can ahead of time. I only grilled 4 pieces and the other 4, I reserved for the oven drying method. Drizzle with oil, set aside. Brush grates with oil. Grill the cecina(carne enchilada) for just 1 to 2 minutes per side or until you get some nice color. Remove from grill, tent loosely and let sit for a few minutes before serving.  Slice thin or chop small for tacos.  Garnish with cilantro, onion, salsa and lime!