4 lb. Beef roast (or 3 lb. Boneless chuck with 2 lb. Oxtail or beef shank) 3 dried ancho peppers 6 dried guajillo peppers 2 large tomatos 1/2 medium white onion, sliced 4 cloves garlic, peeled 4 whole cloves 1/2 tsp. Cumin seeds 1/2 tsp. Black peppercorns 1/2 cup white vinegar 1 tsp. Dried Mexican oregano or marjoram, crushed 1 inch stick mexican cinnamon 1/4 inch fresh ginger 1/2 tsp. Dried marjoram Chopped white onion Chopped fresh oregano or cilantro Warm corn tortillas Lime wedges Salsa

1. Place beef in a large, greased baking dish, season with kosher salt and black pepper.

2. Preheat large skillet over medium high. Slice open anchos and guajillos, seed and devein. Slightly toast 30 to 40 seconds on each side. Place in a bowl, add enough hot water to cover, soak 20 mns, drain.

3. Place tomatos, onion slices, and garlic in skillet over medium about 8 mns.

4. Briefly toast whole cloves, cumin seeds, and peppercorns about 30 seconds.

5. In a blender, combine toasted chilis, roasted tomatos, onion, and garlic, toasted spices, vinegar, oregano, cinnamon, ginger, marjoram, and 1 tsp. Salt. Blend until smooth adding tablespoons of water as needed.

6. Pour sauce over beef, cover with foil, refrigerate 4 hours or overnight.

7. Preheat oven to 350. Bake beef, covered, 4 hours or until fork tender. OR cook in slow cooker on low 6 to 8 hours. Shred and serve in bowls with broth, garnish with chopped onion and oregano. Serve with tortillas, lime wedges, and salsa.