Pounded Dried Beef in Spicy Red Sauce

Place the 500 grams of tasajo de res between two sheets of plastic wrap or parchment paper. Using a meat mallet or a heavy pan, pound the tasajo de res until it is significantly thinner and slightly shredded.

Heat a comal or dry skillet over medium heat. Toast the 50 grams of dried Guajillo chiles, 30 grams of dried Ancho chiles, and 10 grams of dried Chile de árbol for 30-60 seconds per side until fragrant, being careful not to burn them. Remove from heat.

Remove the stems and seeds from the toasted dried Guajillo chiles, dried Ancho chiles, and dried Chile de árbol. Place the chiles in a bowl and cover with hot water. Let them rehydrate for 20-30 minutes until soft.