Barbacoa broth

Begin by preparing the Dried ancho chiles and Dried guajillo chiles. Remove stems and seeds, then toast them lightly in a dry pan over medium heat until fragrant, about 30 seconds per side. Place the toasted chiles in a bowl and cover with hot Water for 20 minutes to rehydrate.

While chiles rehydrate, peel the Garlic cloves and chop the White onion. In a blender, combine the rehydrated chiles (reserving the soaking water), Garlic cloves, half of the White onion, Mexican oregano, Ground cumin, Black peppercorns, Bay leaves, Thyme, Apple cider vinegar, and 10 grams of Salt. Blend until a smooth paste forms, adding a small amount of the chile soaking Water if needed to achieve a smooth consistency.

Cut the Beef chuck roast and Beef short ribs into large, manageable pieces. Place the beef in a large bowl or container.