Shredded beef salad

Rinse the guajillo chile and ancho chile. Remove stems and seeds. Place them in a small bowl and cover with hot water to rehydrate for 20 minutes.

Cut 150g of white onion into large chunks. Peel the garlic cloves.

In a large pot or Dutch oven, place the beef chuck roast, large chunks of white onion, garlic cloves, bay leaf, and 10g of salt. Add 2000g of water, ensuring the beef chuck roast is mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 2 to 2.5 hours, or until the beef chuck roast is very tender and easily shredded.