Flautas de res

1. Place the Beef Brisket in a large pot with 75 grams of White Onion, 10 grams of Garlic Cloves, and 1000 grams of Beef Broth. Add half of the Salt. Bring to a boil, then reduce heat, cover, and simmer for 2-3 hours or until the Beef Brisket is very tender and easily shredded.

2. While the beef cooks, rehydrate the Guajillo Chiles and Ancho Chiles by placing them in a bowl and covering with hot water for 20 minutes until softened. Drain the chiles.

3. In a blender, combine the rehydrated Guajillo Chiles, Ancho Chiles, remaining 75 grams of White Onion, remaining 10 grams of Garlic Cloves, 200 grams of Beef Broth, Dried Mexican Oregano, Ground Cumin, and the remaining Salt. Blend until very smooth.