Beef marrow soup

Rinse the Beef marrow bones and Beef shank thoroughly under cold water. If the Beef marrow bones are not cut lengthwise, ask your butcher to do so, or carefully split them at home to expose the marrow.

Place the Beef marrow bones and Beef shank in a large pot. Add 6000g of Water, 100g of White onion (half), 15g of Garlic cloves (half), 10g of Salt, and 5g of Black peppercorns. Bring to a boil, then reduce heat to low, skimming off any foam that rises to the surface. Simmer for 2 hours.

While the broth simmers, prepare the chiles. Remove stems and seeds from the Guajillo chiles and Ancho chiles. Heat a dry comal or skillet over medium heat and toast the Guajillo chiles and Ancho chiles for 1-2 minutes per side until fragrant, being careful not to burn them. Place the toasted chiles in a bowl and cover with hot water; let them rehydrate for 20 minutes.