Chipotle Mexican Grill Barbacoa Recipe

4 Guijillo Chilies

2 teaspoon cumin seeds

1 teaspoon ground cloves 

10 allspice berries

1/3 cup mexican oregano

12 sprigs fresh thyme 

6 garlic cloves

1 spanish onion, roughly chopped 

1/3 cup cider vinegar 
1 (6 to 8 pound) beef roast 

Salt and Pepper 

1 (2 pound) package dried Avocado Leaves

Large tortilla for wrap, beans, rice and vegetables of your choice

Toast chilies, cover with boiling water in a deep bowl, and set aside for 20 minutes. Grind cumin, cloves, allspice, and oregano in coffee grinder. Drain soaked chilies, puree in blender the chilies, ground spices, thyme, garlic, onion, vinegar, and 1/2 cup of water. Process mixture until it is smooth. Push mixture through a sieve, and season beef with salt and pepper. Rub paste all over the meat. Arrange in a bowl and allow to meat marinate for four hours, refrigerated. Preheat the oven to 325 degrees. In a deep roaster pan, scatter half of the avocado leaves on the bottom, place meat on top of the avocado leaves, and scatter the remaining leaves over the meat. Cover the pan tightly with aluminum foil. Cook the beef 6 to 7 hours until meat is falling off the bone. If you are using lamb, shoulder cook for 4 hours.