Boiled beef stew

Place the Guajillo chiles and Ancho chiles in a small pot with enough water to cover. Bring to a boil, then remove from heat and let them rehydrate for 15 minutes until softened.

Drain the rehydrated Guajillo chiles and Ancho chiles. Blend them with the roughly chopped White onion, 20 grams of Garlic cloves, and Roma tomatoes until a smooth paste forms. Add a small amount of the chile soaking water if needed to aid blending.

In a large pot, add the Beef shank and cover with approximately 3 liters of water. Add the quartered White onion, remaining 10 grams of Garlic cloves, and a few sprigs of Cilantro. Bring to a boil, then reduce heat to a simmer, skimming any foam that rises to the surface.