• 3 oz of dried wide chilies, seedless (about 8 chilies)
  • ½ oz of dried pasilla chilies, seeded (about 2 chilies)
  • ½ oz dried guajillo chilies, seeded (about 4 chilies)
  • 2 cups beef broth, unsalted
  • 14 cloves garlic, unpeeled
  • 2 medium plum tomatoes
  • 1 small white onion, quartered
  • 12 whole allspice berries
  • 1 cinnamon stick (2 inches)
  • 2 teaspoons black peppercorns
  • 2 teaspoons dried oregano
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon anise seeds
  • 1/4 cup apple cider vinegar
  • 1/4 cup white vinegar
  • 2 tablespoons lard
  • 2 tablespoons kosher salt
  • 3 pounds of beef cheeks, cut into 2 or 3 inches chunks
  • 2 pounds of boneless roast beef, trimmed and cut into 2 to 3 inches pieces
  • 1/4 cup canola oil
  • 6 cups unsalted beef broth
  • 1 small white onion, chopped (about 1 1/2 cups), plus more, diced, to serve
  • 1 large carrot, peeled and chopped
  • 5 medium garlic cloves, peeled and crushed
  • 7 sprigs fresh thyme (3 inches)
  • 5 sprigs of fresh marjoram (3 inches) or oregano sprigs
  • 3 bay leaves, fresh or dried
  • 10 banana leaves (12 x 10 inches)
  • 3/4 teaspoon salt
  • Taquera red sauce, charred corn tortillas, fresh cilantro leaves and lime slices, to serve.

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  1. Heat a cast iron skillet over medium-high heat. Add the chili; cook, turning frequently, until slightly browned and softened, about 4 minutes. Transfer chili to a large, wide saucepan. Remove the pan from the heat. Add the beef broth to the pan with the chili; bring to a boil over high heat. Reduce heat to medium; cover and cook, undisturbed, until chili soften, about 10 minutes. Remove from heat and let stand, covered, 10 minutes.
  2. Heat skillet over medium-high heat. Add unpeeled garlic, quartered tomatoes and onion, and cook, turning occasionally, until tender and charred in places, 10 to 12 minutes. Transfer the tomatoes and onion to a blender. Transfer garlic cloves to a small bowl; let cool slightly, about 10 minutes. Meanwhile, add allspice, cloves, cinnamon stick, peppercorns, oregano, cumin, and anise to skillet; cook over medium-high heat, stirring constantly, until toasted and fragrant, 2 to 3 minutes.
  3. Transfer chili, mashing liquid, toasted spices, apple cider vinegar, and white vinegar to blender with tomatoes and onion. Squeeze the garlic cloves from their skins into the blender; discard the skins. Process until smooth, 1 to 2 minutes, stopping to scrape down the sides as needed. Pour the mixture through a fine wire-mesh strainer into a large bowl; use a spatula to press on the solids and push through as much of the mixture as possible. Discard the solids.
  4. Heat the butter in a medium saucepan over medium heat until melted. Slowly pour the chili mixture into the saucepan. Cook, stirring constantly, until fragrant, bubbly and slightly thickened, about 5 minutes. Stir in the salt. Transfer adobo marinade to a bowl; cool completely, 1 hour to 1 hour and 30 minutes.
  1. Combine beef cheeks, roast and marinade in a large bowl; toss to coat. Marinate, covered, in refrigerator 8 to 12 hours.
  2. Remove meat from bowl, scraping excess marinade back into bowl; reserve excess marinade (1 to 1 1/3 cups). Pat meat dry with paper towels. Transfer to baking sheets lined with paper towels; let stand at room temperature 1 hour.
  3. Preheat oven to 350°F with broiler in the lower third position. Add oil to a large roasting pan set over 2 burners on the stove; heat over medium heat until it shimmers and begins to smoke. Working in batches to avoid overcrowding, brown meat until browned on 2 sides, 5 to 8 minutes per batch. Remove the meat and set aside. Add the broth to the pan and deglaze using a wooden spoon to scrape browned bits from the bottom of the pan. Add the onion, carrot, garlic, thyme, marjoram and bay leaves. Remove the pan from the heat. Place a roasting rack in the pan; set aside.
  4. Toast the plantain leaf pieces over medium-low heat (or over low heat on an electric stove) until fragrant and pliable, 30 seconds to 1 minute per piece. Cover the grill rack with 4 to 5 pieces of plantain leaves, overlapping the leaves and allowing the ends to hang over the sides of the grill rack. Transfer the meat to the grill and baste with the reserved marinade.
  5. Fold the overhanging banana leaves over the meat and cover with the remaining 4 or 5 banana leaves, overlapping them and tucking them in to wrap the meat tightly. Cover the pan tightly with aluminum foil. Bake in preheated oven until meat is very tender, 4 hours and 30 minutes to 5 hours.
  6. Remove pan from oven; let stand 30 minutes. Unwrap top banana leaves and transfer meat to a large platter. Shred meat with 2 forks. Pour accumulated marinade and beef juices from bottom layer of banana leaves over meat; discard banana leaves. Pour beef juices in a roasting pan through a fine wire mesh strainer into a large bowl; discard solids. Sprinkle the meat juices with salt and serve along with the meat with taquera red sauce, corn tortillas, chopped onion, cilantro and lime wedges.

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