Tinga de res

Place the Beef flank steak in a large pot with half of the White onion, 10 grams of the Garlic cloves, the Bay leaf, and 5 grams of the Salt. Cover with water and bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until the Beef flank steak is very tender and easily shredded.

Remove the Beef flank steak from the pot, reserving 200 grams of the cooking liquid. Once cool enough to handle, shred the Beef flank steak using two forks and set aside.

While the beef cooks, prepare the sauce. In a blender, combine the Roma tomatoes, the Chipotle chiles in adobo, the remaining 20 grams of Garlic cloves, and the Chicken broth. Blend until completely smooth.