Barbacoa Tacos

Place ancho chiles, guajillo chiles, and chipotle chiles in a heatproof bowl. Cover with boiling water and let them rehydrate for 20-30 minutes until softened. Drain, reserving a small amount of the soaking liquid.

In a dry skillet over medium heat, lightly toast cumin seeds and whole cloves for 1-2 minutes until fragrant. Be careful not to burn them.

In a blender, combine the rehydrated chiles, garlic cloves, white onion, apple cider vinegar, toasted cumin seeds, whole cloves, Mexican oregano, salt, black pepper, and 100g of beef broth. Blend until a smooth paste forms, adding a little reserved chile soaking liquid if needed to achieve a smooth consistency.