Beef chilate

Place the Beef shank in a large pot with 2000g of Water and 10g of Salt. Bring to a boil, then reduce heat, cover, and simmer for 2 to 2.5 hours, or until the Beef shank is very tender. Skim any foam that rises to the surface. Once cooked, remove the Beef shank and set aside. Strain the beef broth and reserve.

While the beef cooks, toast the Guajillo chiles, Ancho chiles, and Arbol chiles in a dry comal or skillet over medium heat for 1-2 minutes, being careful not to burn them. Remove from heat and place the toasted chiles in a bowl. Cover with hot water and let them rehydrate for 20-30 minutes until softened.

Drain the rehydrated chiles. In a blender, combine the softened Guajillo chiles, Ancho chiles, Arbol chiles, Roma tomatoes, Garlic cloves, White onion, and 500g of the reserved beef broth. Blend until very smooth.