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1
One day ahead: There will be approximately 6 to 7 pounds of meat.
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2
Slash the meats in several places down to the bone and rub the salt well into it.
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3
Meanwhile, prepare the chili paste.
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4
Heat the comal (or griddle) and toast the chilies lightly, turning them from time to time so that they will not burn.
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5
Remove the veins and seeds.
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6
Put the chilies to soak in hot water for abt.
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7
20 minutes, then transfer with a slotted spoon to the blender jar, add the rest of the ingredients, and blend to a smooth sauce.
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8
Cover the meat thickly with the paste and set it aside to season for about 18 hours.
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9
On serving day: Preheat the oven to 350F (180C).
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10
Put the water in the bottom of a large Dutch over or casserole with a tightly fitting lid and place the meat on a rack so the it is just about the water.
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11
Seal the lid with a paste of flour and water and cook for about 3 1/2 to 4 hours, by which time the meat should be almot falling off the bones.
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12
Strain off the juices from the bottom of the pan, cool, and skim off the fat.
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13
There should be about 2 cups of juices left-if not, make it up with up to 2 cups of water.
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14
Blend the tomatoes to a smooth sauce.
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15
Put the sauce and the skimmed juices from the meat into a saucepan and bring to a boil.
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16
Serve each portion of mixed meats in a deep bowl.
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17
pour 1/2 cup of sauce over the meat and sprinkle with the chopped onion and oregano.
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18
Eat with tortillas.
