Cortadillo de Res

Begin by preparing the dried guajillo chiles, dried ancho chiles, and dried chile de arbol. Heat a dry comal or skillet over medium heat and toast the chiles for 1-2 minutes per side until fragrant, being careful not to burn them. Transfer the toasted chiles to a bowl, cover with hot water, and let them rehydrate for 20-30 minutes until soft.

While the chiles rehydrate, season the cubed Beef chuck roast generously with 5 grams of Salt and 1 gram of Black pepper. Heat 15 grams of Lard in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the Beef chuck roast in batches until browned on all sides. Remove the seared beef and set aside.

In the same pot, add the remaining 15 grams of Lard. Add the roughly chopped Tomatoes, 100 grams of White onion (chopped for sauce), and 20 grams of Garlic cloves. Sauté until the vegetables are softened, about 8-10 minutes.