1) Place chilis in bottom of cast iron pan and heat over high heat. Cook, turning chilis with tongs occasionally until fragrant and toasted, about 3 minutes. Transfer chilis to a small saucepan and cover with 2 cups chicken broth. Bring to a boil over high heat, reduce to a simmer, and cook until chilis are completely tender, about 15 minutes. Set aside.
2) Meanwhile, heat 1 tablespoon oil in PC over high heat until shimmering. Cook oxtails until well-browned on all sides, about 8 minutes total. Remove oxtails and set aside. Reduce heat to medium.
3) Add remaining two tablespoons of oil and heat it along with onions and garlic. Cook, stirring frequently, until deep brown and just starting to burn, about 10 minutes. Add cumin, cloves, and oregano and cook, stirring constantly until fragrant, about 30 seconds. Add chipotle chilis, vinegar, and remaining chicken broth. Scrape up browned bits from bottom of pan, simmer until reduced by about half, then transfer entire contents to the jar of a blender.
4) Add soaked chilis and their liquid to the blender along with fish sauce. Start blender on low and slowly increase speed to high. Puree until smooth, about 1 minute. Set aside.
5) Place beef chuck in PC. Add oxtails, bay leaves, and sauce. Place lid on and lock. Cook for 35 minutes. Cool down Natural. Discard bay leaves and oxtails (meat from oxtails can be eaten if desired). Transfer chuck to a large plate. Return PC to stovetop and cook, stirring frequently, over medium-high heat until liquid is reduced to about 1 1/2 cups, about 5 minutes.
6) Beef can be cut and served immediately, but for best flavor, transfer beef to a sealed container along with liquid and refrigerate up to five days. When ready to serve, slice beef against the grain into 1 1/2- to 2-inch slices, then shred into large chunks with fingers or two forks. Return beef to a pot along with the sauce. Bring to a simmer and cook, gently stirring and folding until beef is hot, tender, and coated in sauce. Season to taste with salt.
use a mix of what ever dried chilis that you can find.
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|Serving Size: 1 recipe (712g)|
|Recipe Makes: 1|
|Calories from Fat: 216 (68%)|
|Amt Per Serving||% DV|
|Total Fat 24g||32 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 22.7mg||7 %|
|Sodium 3667mg||126 %|
|Potassium 447.2mg||12 %|
|Total Carbohydrate 23.4g||7 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 18.7g|
|Protein 4.2g||6 %|
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Calories per serving: 318
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