Burritos de Deshebrada

Place the beef chuck roast in a large pot with 100g of white onion, 20g of garlic cloves, and the bay leaf. Add 10g of salt and cover with water. Bring to a boil, then reduce heat, cover, and simmer for 2 to 2.5 hours, or until the beef chuck roast is very tender and easily shredded.

Remove the beef chuck roast from the pot and let it cool slightly. Reserve 500ml of the cooking broth. Shred the beef chuck roast using two forks and set aside.

While the beef is cooking, prepare the chiles. Toast the dried guajillo chiles, dried ancho chiles, and dried chipotle chiles in a dry pan over medium heat for 1-2 minutes until fragrant, being careful not to burn them. Transfer the toasted chiles to a bowl, cover with hot water, and let them rehydrate for 20 minutes.