4 beef chamorros cut into parts
10 dried guajillo chiles
3 dried tree chiles
2 ancho chiles
1 bay leaf
2 cloves of garlic
½ onion
3 allspice
3 small peppers
4 cloves
1 pinch of cumin
1 pinch of oregano
Salt to taste
Oil or lard

Preparation:
-Season the chamorros only with a little salt and a little oregano, let them rest for about 10 or 15 minutes.
-Clean and devein the chilies.
-Lightly roast the chilies, then the spices: garlic, peppers, cloves, cumin, bay leaf and a few pieces of onion.
-Once roasted, cook the chiles for about 5 minutes so they soften.
-Grind the spices, preferably in a molcajete so that they are well ground. We are going to add that paste or powder to the blender to grind it with the chilies, a little water and salt to taste.
-Fry the chamorros with half an onion, turning them on both sides so that they are equally cooked.
-We pour the sauce where the chamorros are being fried, you can strain the sauce or add it as is. It depends on each person’s taste.
-Add about 3 cups of water and let it boil for about 20 to 30 minutes or until the sauce is thick.
-After that time we can enjoy our delicious dish, we can accompany it with beans, rice or whatever you like. It is very delicious and has a barbecue flavor, plus it is very easy to prepare. 🤤
Greetings and bon appetit my people