Delicious Beef Shank in Adobo Sauce (Chamorro de Res Adobado)

Steps

1. 1
   Roast the tomatoes, onion, and garlic on a comal or griddle until fragrant and lightly charred.
2. 2
   Deseed the pasilla, guajillo, and chile de árbol peppers, then briefly toast them on the comal as well.
3. 3
   Transfer the toasted chiles into a pot of boiling water and let them soak until softened.
4. 4
   Season the beef shank generously with salt and black pepper on both sides, then let it rest for about 30 minutes to absorb the flavors.
5. 5
   Once the chiles are well softened, remove them from the water and set aside.
6. 6
   Heat some pork lard in a pot, then sear the seasoned beef shank in batches until browned on both sides.
7. 7
   Blend the softened chiles with the roasted tomatoes, garlic, onion, allspice, cloves, a little salt, and some water to make the adobo sauce.
8. 8
   Return the seared beef shank to the pot along with the juices released during searing.
9. 9
   Pour the blended adobo sauce over the meat, rinsing the blender with a little water and adding that too.
10. 10
    Add the bay leaves and a bit more salt, cover the pot, and simmer until the beef shank is tender and fully cooked.
11. 11
    Serve with white rice and warm tortillas, or pair with charro beans or red rice according to preference.