Sopa de Cabeza

Rinse the Beef head thoroughly under cold running water. Place the Beef head in a large stockpot and cover with 4000 grams of Water. Add half of the White onion, half of the Garlic cloves, and the Bay leaves. Add 10 grams of Salt.

Bring the Water to a boil, then reduce heat to low, cover, and simmer for 3 to 4 hours, or until the Beef head is very tender and easily pulls apart. Skim any foam that rises to the surface during the first hour of cooking.

While the Beef head simmers, prepare the chile sauce. Heat a dry comal or skillet over medium heat. Toast the Ancho chiles, Guajillo chiles, and Chile de arbol for 30 seconds to 1 minute per side until fragrant, being careful not to burn them. Remove from heat.