Barbacoa de Cabeza

Thoroughly clean the beef head pieces, removing any remaining hair or impurities, then rinse well under cold water.

Lightly toast the chiles ancho and chiles guajillo on a dry comal or skillet over medium heat for 1-2 minutes per side until fragrant. Be careful not to burn them. Remove stems and seeds.

Place the toasted chiles in a bowl and cover with 500 grams of hot water. Let them rehydrate for 20-30 minutes until softened.