Pancita de res

Thoroughly clean the Pancita de res by rinsing it multiple times under cold running water. Cut the Pancita de res into 5 cm pieces.

In a large pot, combine the cleaned Pancita de res, 200g of White onion (halved), 25g of Garlic cloves (peeled), 10g of Salt, and 3000g of Water. Bring to a boil, then reduce heat and simmer for 3-4 hours or until the Pancita de res is very tender.

While the Pancita de res cooks, prepare the chile sauce. Remove stems and seeds from the Chile guajillo, Chile ancho, and Chile de arbol. Toast the chiles lightly in a dry pan for 30 seconds per side until fragrant. Be careful not to burn them.