Cut the tops off the chilis and remove the seeds. Toast the dried chiles in a cast iron skillet until lightly blackened on all sides. Remove from the heat and place in the blender.

Add the tomatoes and onions to the pan and toast until tomato and onion are blackened on all sides. Remove from the heat and add half of the onion and all of the tomato to the blender. Set aside the remaining onion.

Add the garlic cloves, Mexican oregano, thyme, salt, cinnamon, cloves, allspice, pepper, apple cider vinegar and beef broth to the blender. Place the lid on the blender and blend until smooth. Strain the sauce through a large fine mesh sieve, pressing it with a spatula as needed. Throw away any remaining pulp. Set sauce aside.

Generously season the roast chunks with salt and pepper on all sides. Heat oil in a large heavy bottomed pot, like a Dutch oven, over medium-high heat. Once oil is hot, add the meat to the pot in batches and quickly sear on all sides. You are not cooking the meat through, just giving it a good sear.

Once all meat is seared, add it all into the pot with the sauce, bay leaves and remaining diced onion. Bring to a simmer and cook over a low simmer for 3 hours, until the meat is tender and easily pulls apart with two forks. (If necessary, add some water or beef broth to thin down the sauce if it gets too thick as it cooks.)

Spoon large bowls of the broth and chunks of meat into bowls. Top with sliced radishes, diced onion, and cilantro if desired. Serve with a lime wedge.