Ronaldo's Beef Carnitas

Slice open 15g of ancho chiles, remove all seeds and veins, and toast them on a hot skillet until fragrant.

Blend the toasted chiles with 30g of garlic, 3g of cumin, 5g of Mexican oregano, and 200g of orange juice until smooth.

Rub the 1800g of beef chuck roast thoroughly with 25g of salt and the prepared chile marinade.