Ingredients:  4 beef chamorros, 4 ripe tomatoes, 2 large onions, 4 cloves of garlic, 2 dried guajillo chiles, 2 dried ancho chiles, 1 bay leaf, 1 sprig of thyme, 1 sprig of rosemary, 1 cup of broth beef, 1/2 cup of red wine (optional), Olive oil, Salt and pepper to taste.

Preparation:  Prepare the Chiles:  Remove the seeds and veins from the guajillo and ancho chiles. Lightly toast the chiles in a hot pan to bring out their flavors. Then soak them in hot water for about 15-20 minutes. Prepare the Sauce:  While the chiles soak, roast the tomatoes, onions, and garlic cloves in an oven or skillet until golden brown. Blend the roasted tomatoes, onions, garlic, soaked guajillo and ancho chiles (without the soaking water) until you obtain a smooth sauce. If necessary, add a little beef broth to facilitate blending. Seal the Chamorros:  Season the chamorros with salt and pepper to taste. In a large pot or saucepan, heat some olive oil over medium-high heat. Sear the chamorros until golden brown on all sides. Add the Sauce and Cook:  Pour the sauce over the sealed chamorros in the pot. Add the bay leaf, thyme, rosemary, red wine (if using), and beef broth. Let the mixture come to a boil, then reduce the heat to low, cover the pot, and simmer for about 2 to 2.5 hours or until the meat is tender and falling off the bone. Serve:  Remove the bay leaf and thyme and rosemary sprigs before serving. Serve the chamorros with a generous portion of the red sauce. Ready! Now you can enjoy a delicious beef chamorro in red sauce, accompanied by rice, mashed potatoes or your favorite garnishes. Enjoy!