Here is the meat. This time I used boneless beef chuck roast. Cut it into pieces. Don’t remove all the fat—leave some for flavor. Rinse and drain it well. Place it in a large pot.

Here are the ingredients for the sauce.

Rinse the chiles and, with seeds included, cook them in 2 cups of water (480 ml).

Once cooked, transfer the chiles and their cooking water to a blender. Add the rest of the ingredients: cloves, peppercorns, thyme, bay leaves, marjoram, cumin, oregano, cinnamon, garlic, and water. Blend until very smooth.

Strain the sauce over the meat. You may need to blend the sauce in batches, as it might not all fit at once. Return any solids left in the strainer to the blender, add more water, blend again, and strain. Repeat until finished.

Add the remaining water and the bouillon powder. Stir to combine.

Cover the pot tightly with aluminum foil. Use a pot with a rim to secure the foil well.

Turn on the heat. Cook on high until it starts to boil. Then reduce the heat to low and simmer for about 4 hours.

Check the salt and make sure the meat is fully cooked. If it’s to your liking, it’s ready! Serve in deep bowls. Top with chopped onion and cilantro. Enjoy!