Soak and remove the veins and seeds from the mirasol chiles. Cook them with the tomatoes and garlic.

Blend the tomatoes, garlic, chiles, peppercorns, sesame seeds, cloves, vinegar, and salt until smooth.

Cut the beef into pieces and pour the adobo sauce over it. Let it marinate, preferably overnight.

Add water to the adobo and cover with aluminum foil. Bake for 2 hours, or until the meat is tender.

Serve with Mexican red rice, refried beans, corn tortillas, chopped onion, and lime.