Preheat oven to 300°F/148°C.

Heat a cast iron over medium high heat.

Remove the stems and seeds from the dried chiles. Open them flat and toast them on the hot cast iron on both sides (be careful not to burn them). Let cool.

• Once cooled they should be crispy and crumbly.

Pour the water, crushed tomatoes, and salt into a high-powered blender. Crumble in the chiles and blend until fairly smooth. Set aside.

Prepare the garlic mash by adding garlic cloves and salt to a mortar and pestle. Crush the cloves until a paste forms.

Then, one ingredient at a time, grind in the bay leaves, cumin seeds, oregano, and fresh thyme to form a rough paste. Add a little water to smooth it out.

If you don't have a mortar & pestle, you can use a food processor or your knife.

Liberally season the venison shoulder with salt and pepper.

• Note: This can be done a day ahead and left in the fridge.

Heat the oil in a large Dutch oven over medium-high heat.

Coat the venison with flour. Add it to the Dutch oven to sear and brown both sides of the shoulder (4-5 minutes per side), then set it aside on a plate.

Turn the heat to medium-low.

Add the thinly sliced onions and sauté for 2-3 minutes. Add the garlic spice paste and sauté for another minute.

Pour in the chile sauce and stock, stirring to combine and deglaze the bottom of the pot.

Return the shoulder to the Dutch oven. It should be about 1/2 to 3/4 covered in liquid; add extra stock if needed.

Cover and place in the oven. Let it braise (covered) for about 3 hours until the meat is tender and falling apart.

Serve with warm tortillas or rice, cilantro, pickled onions, and lime wedges. Enjoy.