Flauta de Carne

Place the beef flank steak in a large pot with 75 grams of white onion, 10 grams of garlic cloves, and 5 grams of fine sea salt. Cover with water and simmer over medium heat for 2 to 2.5 hours, or until the beef flank steak is very tender and easily shredded. Reserve 250 milliliters of the beef cooking liquid.

Remove the beef flank steak from the pot and let it cool slightly. Shred the beef flank steak using two forks.

While the beef is cooking, prepare the chile sauce. Remove stems and seeds from the guajillo chiles, ancho chiles, and arbol chiles. Place the chiles in a bowl and cover with hot water to rehydrate for 20 minutes.