Atropellado

Place the machaca in a medium saucepan and cover with water. Bring to a boil and simmer for 10 minutes to rehydrate and soften the machaca. Drain well and set aside.

While the machaca simmers, prepare the sauce. In a separate pot, boil the Roma tomatoes and chile de arbol until the tomatoes are soft and their skins begin to split, about 10-12 minutes. Remove from heat.

Carefully transfer the boiled Roma tomatoes and chile de arbol to a blender. Add the garlic cloves and 100 grams of fresh water. Blend until a smooth sauce is formed. Strain the sauce through a fine-mesh sieve into a bowl to remove any seeds or skin, pressing on the solids to extract all liquid.