Churipo

Rinse the beef shank and cut into large stew pieces. Place the beef shank in a large pot with 2000g of water, half of the white onion, and half of the garlic cloves. Add 5g of salt. Bring to a boil, then reduce heat and simmer, covered, for 1.5 hours or until the beef shank is tender.

While the beef shank cooks, prepare the chiles. Remove stems and seeds from the ancho chiles, guajillo chiles, and pasilla chiles. Briefly toast the chiles in a dry pan over medium heat until fragrant, about 30 seconds per side. Be careful not to burn them. Transfer the toasted chiles to a bowl and cover with hot water to rehydrate for 20 minutes.

Drain the rehydrated ancho chiles, guajillo chiles, and pasilla chiles. Blend them with the remaining white onion, remaining garlic cloves, and 500g of the beef cooking liquid until very smooth. Strain the chile mixture through a fine-mesh sieve into a bowl to remove any solids.