Ingredients

• 4 drieds guajillo chilies
• 2 teaspoons cumin seeds
• 0.25 teaspoons whole cloves
• 1 cup boiling water
• 0.5 teaspoons ground ancho chile powder
• 1 large onion , quartered
• 6 cloves garlic
• 2 teaspoons dried oregano
• 1 teaspoon ground thyme
• 0.33 cups apple cider vinegar
• 2 teaspoons lime juice
• 1 , 6 pound
• 2 bays leaves

Instructions

1. 1 Heat a heavy skillet over medium heat. Place dried guajillo chiles into the skillet and cook, turning occasionally, until the color changes and chiles have puffed, about 5 minutes. Set chiles aside to cool for a moment. Meanwhile, toast cumin and cloves in the hot skillet until cumin seeds begin to pop; remove from the pan and set aside. Remove and discard stems, seeds, and veins of chiles, and place into a small bowl. Pour boiling water over top, and cover. Let chiles soak for 1 hour.
2. 2 Grind toasted cumin and cloves into a powder, and place into a blender. Add ancho chile powder, onion, garlic, oregano, thyme, vinegar, and lime juice. Remove chiles from soaking water, and place into the blender along with 1/3 cup of the soaking liquid. Cover, and blend until a smooth paste forms.
3. 3 Place beef roast into a mixing bowl, and pour the guajillo chile paste over top. Coat beef on all sides with paste, then cover the bowl with plastic wrap. Marinate in the refrigerator overnight.
4. 4 Preheat the oven to 325 degrees F (165 degrees C).
5. 5 Transfer beef and marinade to a roasting pan, and arrange bay leaves over top. Cover tightly with aluminum foil. Bake in the preheated oven until beef is very tender and easily pulled apart with a fork, about 6 hours. Let stand, covered, at room temperature for 1 hour before discarding the bay leaves and shredding with two forks.

Nutrition per serving