Ingredients:

1 1/2 kilos of suadero de res

1 onion, cut in half

3 garlic cloves

3 bay leaves

Salt to taste

6 chiles guajillo

2 ancho chiles

2 cups of meat broth

3 tablespoons white vinegar

2 cloves of garlic

1/2 teaspoon ground black pepper

1/4 teaspoon dried oregano

1/4 teaspoon thyme

1/4 teaspoon cumin

1/4 teaspoon powdered ginger or 1 centimeter fresh ginger

4 cloves

3 allspice

1 pinch of cinnamon

Salt to taste

1-Place the meat in the pressure cooker. Cover with water and add the onion, 3 cloves of garlic, bay leaf and salt to taste. Cover and pressure cook for 1 hour (from the moment the valve starts beeping).

2-Once ready, take the meat out of the pot and shred it. Strain the broth, take 2 cups for the sauce and reserve the rest for another use.

3-Boil the chiles for 5 minutes. Remove from heat and let sit in the hot water for 5 more minutes or until softened.

4-Blend the chiles very well with 2 cups of the meat broth, vinegar, garlic, black pepper, oregano, thyme, cumin, ginger, cloves, allspice, black pepper and cinnamon, until you have a completely smooth thick sauce.

5-Pour the sauce into a large casserole or saucepan over medium heat. When it starts to boil, reduce the heat to the lowest and add the meat; stir very well. Cover the casserole and cook the meat for at least 30 minutes so that the flavors integrate.