Beef:

• 3–4 pounds beef shoulder or chuck roast, trimmed and cut into 3-inch chunks
• 1 tablespoon kosher salt, divided
• 1 tablespoon coarse black pepper

Chile Sauce:

• 4 Dried Ancho chiles
• 4 Dried Guajillo chiles
• 2 tablespoons olive oil or sunflower oil
• 2 teaspoons ground cumin
• 1 teaspoon ground ginger
• 1 whole cinnamon stick
• 2 whole cloves
• 1 onion, peeled and cut into wedges
• 8 cloves garlic, peeled
• 1/4 cup apple cider vinegar
• 2 cups beef stock
• 2 cans fire-roasted diced tomatoes (14.5 ounces each)
• 2 teaspoons dried oregano leaves
• 2 bay leaves

Optional for serving:

• Cilantro
• Chopped onion
• Fresh lime wedges