Oven-baked barbacoa roja

Toast the coriander seeds, peppercorns, cumin seeds, allspice berries, whole cloves, cracked bay leaves, cinnamon stick, thyme and oregano in a pan over medium-high heat for about a minute, until fragrant; transfer to a dry blender cup.

In the same pan with a little oil, fry each clean, dry chile pod a couple of seconds per side, then transfer to boiling hot water. Do the same with the New Mexico chiles, the two anchos and the three moritas.

Add a little more oil and fry the garlic cloves until toasted; add to the pot with the chiles. Fry the onion, broken apart, until softened, and add it too.

Fry the halved roma tomatoes face down until softened; add them to the pot.

Pulverize the toasted spices in the blender, then add everything from the pot with six cups of water, two tablespoons of salt and a quarter cup of apple cider vinegar. Blend until smooth and let the adobo sauce come to room temperature.

Put the short ribs, shank and chuck roast in a pot and pour over the sauce so it covers the meat. Cover and marinate in the refrigerator overnight or at least four hours.

Preheat the oven to 325 degrees.

Pass clean banana leaves over an open flame until they change colour, and line the roasting pan with them.

Add the meat and all the adobo sauce, one sliced onion and the avocado leaves. Cover with the banana leaves and seal completely with foil so no steam escapes.

Roast; said as 'roast for three hours', then 'after three hours and a half' when it comes out. Check that the meat is very tender.

Rest 20 minutes, then chop and serve in tacos or with rice and beans.