Serves 6 - 8
3 -4 lbs chuck roast
3 ancho pasilla chili peppers (dried)
3 california chili peppers (dried)
3 guajillo chilies (dried)
2 cups water or 2 cups beef broth
3 garlic cloves
1/2 teaspoon oregano
4 tablespoons red wine vinegar
1 teaspoon cumin
2 bay leaves
Cut up chuck roast in chunks, if it has alot of fat cut it off.
Place meat in baking pan.
Boil water/broth and add chillis in to rehydrate. Turn off and let sit.
Once softened put in blender with everything but bay leaves and blend until smooth.
Pour sauce over meat and add bay leaves.
Bake at 350 until meat shreds with fork. 3-4 hours.
Watch pan and add more water or broth if it gets dry.
Final product should be very moist with sauce.
Serve in warm torillas and salsa.