n n n Preheat oven to 275'n n In a cast iron or heavy dutch oven, heat chiles over medium heat until just fragrant, but not smoking. Should take around 5 minutes.n n Remove chiles and place in smaller pot with chicken broth. Bring to a boil, put lid on pot and turn heat off. Let chiles and broth sit while you prepare the rest of the saucen n Saute onion and garlic in 2 TBS oil until translucent. Add cumin, cloves, oregano and saute until fragrant. (at this point, your home will smell unbelievably fantastic!)n n Place chiles in broth, the tomato sauce, the sauted onion, garlic and spice mixture, the chipotes in adobo and red wine vinegar in a blender. BE CAREFUL to turn your blender on very slowly. Hot stuff in blenders tend to 'explode' (not that I would know!).n n Put your beef in your dutch oven and pour sauce over top. Add juniper berries, cilantro and bay leaves. Cover and put in oven for 4 hours.n n At the end of the 4 hours, you meat should be pull apart tender.n n Remove the meat.n n Pull out juniper berries, cilantro and bay leaves.n n Defat your sauce and then reduce the sauce by halfn n Pour back over your meat.n n I made my barbacoa 2 days ahead of time and then reheated it before serving, but you can make it the day of as well.n n I did not shred my meat, though it was so tender, it did fall apart very easily. I tried to keep some of my chunks a little bigger.n nnn n Notesn n n Serve with corn tortillas that have been warmed wrapped in tin foil in a low oven, pickled red onions, Cotija cheese, tomatoes and lettuce.n nnn  n