Mexican Shredded Beef (and Tacos)

Slice open the 30g Ancho chiles, 20g Guajillo chiles, and 5g chipotle chiles to remove all seeds and fibrous veins.

Dry-roast the cleaned chiles, 200g onion, and 30g garlic cloves on a hot skillet until charred and fragrant.

Blend the charred ingredients with 500g water, 15g apple cider vinegar, 5g cumin, 3g oregano, 2g peppercorns, and 10g salt until smooth.