1Remove stems and seeds from Ancho chiles, Guajillo chiles, and Morita chiles. Place them in a bowl and cover with hot Water. Let them rehydrate for 20-30 minutes until softened.
2Drain the rehydrated chiles, reserving some of the soaking Water. In a blender, combine the drained chiles, 100 grams of roughly chopped White onion, Garlic cloves, Apple cider vinegar, Cumin seeds, Mexican oregano, Black peppercorns, Whole cloves, and 200 grams of Water. Blend until a smooth paste forms, adding a little reserved chile water if needed to achieve desired consistency.
3Season the Beef chuck roast generously with Salt. Rub the chile paste all over the Beef chuck roast, ensuring it is fully coated. Place the marinated Beef chuck roast in a large Dutch oven or oven-safe pot.
