4 dried ancho chiles, stemmed, seeded, and torn into 1″ pieces
2 large pitted mejdool dates, chopped (or 40gm chopped dates)
2 cups boiling-hot water
1 medium onion, quartered
4 cloves of garlic, peeled
2 large chipotle peppers in adobo sauce plus 2 teaspoons sauce
3 teaspoons salt, divided
1 tablespoon olive oil
2.5 lb (yield after trimming)choice bottom round roast, trimmed of all visible fat
1 teaspoon ground cumin
1 teaspoon coriander
1 teaspoon black pepper
1 cup strong brewed coffee or espresso
2 cinnamon sticks
1 bay leaf
fresh chopped cilantro