Discada Norteña

Remove stems and seeds from dried ancho chiles and dried guajillo chiles. Place them in a bowl and cover with hot water. Let them rehydrate for 20 minutes until softened. Drain the chiles, reserving a small amount of the soaking water.

Transfer the rehydrated dried ancho chiles and dried guajillo chiles to a blender with 50 grams of water. Blend until a smooth paste is formed. Set aside.

Dice the beef sirloin into 2 cm cubes. Slice the smoked bacon into 1 cm pieces. Crumble the pork chorizo. Dice the smoked ham into 1 cm cubes. Slice the frankfurters into 1 cm rounds.