INGREDIENTS

• 10 Guajillo dry pods to boil 
  
• 4 1/2 lbs Chuck roast beef 
  
• 6 garlic cloves 
  
• 2 tbs whole cumin 
  
• 1 tbs black pepper 
  
• 6 whole cloves 
  
• 8 whole All spice 
  
• 5 bay leaves 
  
• 1 tbs Vinegar 
  
• Your choice in salt 
  
• 4 Cups of water 
• 1 Pack Mr Tortilla 1Net Carb tortillas

INSTRUCTIONS

1. Add the chiles to a small pot with boiling water for about 10 minutes, or until softened. 
2. Add the chiles (including the 4 cups water), add the cumin, black pepper, cloves, all spice, vinegar, garlic cloves, salt and water to a blender and blend until smooth. It will still be pretty thick, but that is fine. Strain and set aside the resulting sauce for the next step. 
3. Pour the sauce over the meat in a large bowl, add 5 bay leaves and cover. You will want to marinate for at least 2 hours.  
4. Add the meat with the marinade to a large stockpot and cook over medium heat, covered, for about four hours, or until the meat falls off the bones and is easy to shred.