In a large pot, add the beef along with the onion, garlic, bay leaves, salt, and enough water to cover the meat. Cook over medium heat until the beef is extremely tender, about an hour with a regular pot or 40 minutes using a pressure cooker. Once done, let the beef cool slightly and shred it finely using two forks or your hands.

Blend the roasted or boiled tomatoes, soaked guajillo and ancho chiles, half an onion, garlic, a pinch of cumin, and some beef broth until smooth.

In a large skillet, heat up a bit of oil or lard. Pour the strained salsa into the skillet, letting it sauté for a few minutes before seasoning with salt. Add the shredded beef, ensuring it’s well coated with the salsa. Allow it to simmer over medium-low heat for about 10 minutes for the flavors to meld beautifully.