In a pan, heat oil and fry the garlic and onions. Once ready, remove and set aside. In a large pot, continue by adding the cleaned and deveined chiles to the pan just to soften them, then set aside in the pot along with the tomatoes. Finally, add the spices, water, and let everything soften well. Blend and place in a bowl.

Salt the meat and add it to the blended mixture along with the bones. Let it marinate for a maximum of 24 hours, minimum of 2 hours. The longer it marinates, the better.

Soften banana leaves and place them in a steamer. Add water to create steam and place avocado leaves, arrange the bones, marrow, and meat on top. Add the remaining marinade, place more avocado leaves, cover, and seal with banana leaves.

Cook for approximately 3 hours or until the meat is very tender. Remove the meat to a bowl, shred it, and reserve with some of the cooking broth.

Remove the avocado and banana leaves, add water to make the consommé. Once the marinade and cooking broth thicken, it's ready.

Serve with onion, cilantro, sautéed onions, grilled chiles, cucumbers, radishes, lime, tomato salsa, chipotle chile, tomato with árbol chile, accompanied by a small glass of consommé.