Cut meat into chunks and generously season with salt.

In your braising vessel, add a bit of oil and sear the meat, in batches, until all sides have developed some color. Remove meat and set aside.

While the meat sears, deseed all the dried chiles and peel onions/garlic.

In batches, sear tomatoes & alliums until charred in the rendered meat fat.

Add chiles and dried spices and toast for 30 seconds or until fragrant. Add all reserved ingredients back into the pot.

Add enough broth to cover the meat. Bring to a simmer, partially cover, and let it braise on the stove for 1-2 hours.

• Alternatively pop into a 300°F/150°C oven if you don’t want to monitor the flame.

Remove any whole spices from the broth and discard.

Fish out the tomatoes, alliums, and chiles, and add those to a blender with a bit of braising liquid. Blend until smooth, and pour back into the broth.

Continue braising the meat for 1-2 more hours or until tender.

After the broth has cooled, remove the meat and shred, picking out any unwanted bones or remaining connective tissue. Season to taste with salt, and store in the fridge until ready to use.

Strain the remaining liquid, season to taste with salt, and reserve for serving.

Make tacos, quesadillas, tortas, or rice bowls.

• The strained consomé broth is incredibly flavorful — reheat the meat with a splash of it, and use like a jus dip for anything. Reserve any extra broth for a future braise or a quick birria ramen.