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Jalisco's legendary slow-braised beef or goat stew in a rich chile and spice broth is a festive treasure. This high protein, family dish is perfect for carnivore enthusiasts and special occasions.
Remove the stems and seeds from the guajillo and ancho chiles. Briefly toast chiles on a hot dry skillet until fragrant (about 1 minute per side), pressing with a spatula for even heat.
Place toasted chiles in a bowl and cover with hot water. Let soak for 20 minutes to soften. Drain.
Blend soaked chiles with garlic cloves, half the onion, black peppercorns, cumin, oregano, cinnamon, cloves, apple cider vinegar, and 1 cup of beef broth until smooth.
Season the beef and shank pieces with 1 tsp kosher salt. In a large Dutch oven over medium-high heat, sear the meat in batches until deeply browned on all sides.
Pour the chile-spice puree over the seared meat. Add bay leaves, remaining onion (halved), remaining salt, and enough water to barely submerge the meat. Bring to a gentle simmer over medium-low heat.
Cover tightly and simmer gently for 2.5 to 3.5 hours, occasionally skimming foam and rotating beef, until the meat is fork-tender and pulls apart easily.
Taste and adjust seasoning. Remove bay leaves and any bones. Serve hot in bowls, ladling plenty of broth over the shredded meat.
