Serves 4–5

INGREDIENTS:

4 pounds 6 ounces (2 kilos) beef chuck steaks (about 4 large steaks)
Sea salt and freshly ground black pepper; 2 bay leaves; 5 sprigs fresh thyme
½ cup (125 ml) orange juice; ½ cup (125 ml) water

For the three chiles marinade:

3 guajillo chiles; 2 ancho chiles; 3 morita or chipotle chiles; 4 garlic cloves
2 cups (500 ml) water; 1 cup (250 ml) orange juice
½ teaspoon cumin seeds; ½ teaspoon black peppercorns; 1 teaspoon Mexican oregano
1 teaspoon chipotle paste; ¼ cup (60 ml) olive oil; 1 teaspoon honey

To serve: corn tortillas, cilantro, white onion, limes

INSTRUCTIONS:

1. Make the marinade: Simmer chiles and garlic in water 10–15 minutes until soft. Drain, remove stems and seeds, and blend with remaining marinade ingredients into a smooth, dark-red paste. Season with salt.

2. Season steaks with salt and pepper, coat thoroughly in marinade, cover, and refrigerate at least 1 hour.

3. Preheat oven to 350°F (180°C). Transfer meat and all marinade to a Dutch oven. Add bay leaves and thyme; seal tightly with foil then lid.

4. Bake 2 hours, then add orange juice and water, re-seal, and return to oven for another hour.

5. Remove from oven, discard bay leaves and thyme, and shred meat with two forks. Serve with warm tortillas, cilantro, onion, and lime wedges.

From: Sobremesa,by Susana Villasuso