Caldo de Pata

Thoroughly clean the Beef feet, scrubbing them and rinsing multiple times. Place the cleaned Beef feet in a large pot and cover with at least 4 liters of water. Add 150 grams of White onion, 20 grams of Garlic cloves, 2 Bay leaves, and 20 grams of Salt.

Bring the pot to a boil, then reduce heat to low, cover, and simmer for 3 to 4 hours, or until the Beef feet are very tender. Skim off any foam that rises to the surface during the first hour of cooking. Once tender, remove the Beef feet from the broth and set aside. Strain the broth and reserve it.

While the Beef feet are simmering, prepare the chiles. Lightly toast the Ancho chiles, Guajillo chiles, and Arbol chiles in a dry skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them. Transfer the toasted chiles to a bowl and cover with hot water. Let them rehydrate for 20 minutes.