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1
Heat a large pan over medium heat.
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2
Add the dried chiles and toast them for 30 seconds per side.
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3
DO NOT BURN THEM!
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4
Transfer the now toasted chiles to a medium saucepan and addthe water, place over medium heat and cook for 15 minutes, until the chiles have softened and rehydrated.
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5
Transfer the chile to a blender and add 2 cups of the cooking liquid.
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6
You can discard the rest.
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7
Add the vinegar, tomato, onion, garlic, oregano, cinnamon, allspice, black pepper, cloves and the salt.
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8
Puree until smooth.
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9
Wipe out the medium saucepan and add the oil.
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10
Put over medium heat for 1 to 2 minutes.
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11
Then add the pureed chile mixture.
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12
Try not to let it splatter.
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13
Partially cover the saucepan and cook for about 12 minutes.
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14
Stirring once or twice until the color darkens and the mixture thickens to a paste like consistency.
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15
Place the beef in a large bowl and cover with the chile marinade.
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16
Cover with plastic wrap and place in the refrigerator for up to 48 hours to let the flavors blend.
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17
Preheat the oven to 350.
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18
Place the beef chunks in a French oven or a casserole dish with a lid.
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19
Discard the marinade.
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20
Pour the beer over and cover with the lid and place in preheated oven for 3 hours, until meat pulls apart with a fork.
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21
Take out of the oven and let rest for 15 minutes before serving.
