Huacabaqui

Begin by preparing the dried chiles. Remove the stems and seeds from the Guajillo chiles and Ancho chiles. Place them in a bowl and cover with hot water. Let them rehydrate for 20-30 minutes until soft.

While the chiles rehydrate, cut the Beef chuck roast into 5 cm cubes. Season the Beef chuck roast generously with Salt.

Drain the rehydrated chiles. In a blender, combine the rehydrated Guajillo chiles, Ancho chiles, Roma tomatoes, 50 grams of White onion, and 10 grams of Garlic cloves with 250 ml of the Water. Blend until very smooth. Strain the chile mixture through a fine-mesh sieve into a bowl, pressing to extract all liquid, and discard any solids. This is your chile base.