Deshebrada con Chile

Place the Beef chuck roast in a large pot and cover with water. Add half of the White onion, 10g of Garlic cloves, and 1g of Bay leaves. Season generously with Salt. Bring to a boil, then reduce heat, cover, and simmer for 2-3 hours, or until the Beef chuck roast is very tender and easily shredded. Skim any foam that rises to the surface.

Once cooked, remove the Beef chuck roast from the pot and let it cool slightly. Reserve 250g of the cooking liquid. Shred the Beef chuck roast using two forks or your hands. Set aside.

While the beef cooks, prepare the chiles. Remove stems and seeds from the Ancho chiles, Guajillo chiles, and Arbol chiles. Heat a dry comal or skillet over medium heat and toast the chiles for 30 seconds per side, being careful not to burn them. Transfer the toasted chiles to a bowl and cover with hot water. Let them rehydrate for 20-30 minutes until soft.