Beef pibil

Lightly toast the black peppercorns, whole cloves, and Mexican cinnamon stick in a dry pan over medium heat until fragrant. Grind the toasted black peppercorns, whole cloves, and Mexican cinnamon stick into a fine powder using a spice grinder or mortar and pestle.

In a blender, combine the achiote paste, sour orange juice, garlic cloves, ground cumin, dried Mexican oregano, ground spices (black peppercorns, whole cloves, Mexican cinnamon stick), habanero peppers, fine sea salt, and beef broth. Blend until a smooth achiote marinade is formed.

Cut the beef chuck roast into large, approximately 5-7 cm cubes. Place the beef chuck roast in a non-reactive bowl or large resealable bag. Pour the achiote marinade over the beef chuck roast, ensuring all pieces are thoroughly coated.