Recipes

1. Season the beef with 1 tbs salt and 2 tsp pepper and set to the side.
2. Pre-heat the oven to broil. Set an oven rack about 5-inches beneath the heating element. Line a baking sheet with aluminum foil. Add the onions, garlic, and tomatoes and drizzle with oil. Broil until soften and charred, turning them often, for a total of 10-15 minutes.
3. On a skillet, over medium-low heat, toast the dried peppers for about 2 minutes. Place the chilies in a saucepan with 4 cups of broth and bring to a boil, lower the heat to medium and simmer for 8 minutes, until the chilies have plumped up.
4. To a blender, add the roasted vegetables, peppers with broth, cumin, coriander, oregano, cloves, vinegar, remaining salt and pepper and blend until completely smooth. If needed, add more broth to blend smooth.
5. In a Dutch oven or heavy bottom pot, over medium high heat, add oil. Sear beef on all sides. If needed, do so in separate batches to get a nice sear.
6. Once all the beef is seared, return it to the pot. Add the blended sauce and bay leaves. Mix well. Lower to medium and simmer for 3 ½ -4 hours, stirring every 30 minutes, until the meat is tender and easily shredding on its own. Once meat is fully cooked, taste and adjust for seasoning.
7. Remove meat and shred. Skim the top oil from the broth and save to use when making quesadillas (use to grease pan or griddle). Serve remaining broth on the side. If the broth is too thick, add more beef broth or water and adjust the seasoning. Meat can be served in tacos, quesadillas or as a stew.

Cilantro Lime Crema

1. Add all ingredients to a food processor. Process until completely smooth. Transfer to a squeeze bottle.