Prepare the ingredients. Cut the onion and garlic into pieces. Rinse the chiles and remove the seeds and veins. Heat the oil in a saucepan over medium heat and sauté the onion and garlic.

Cut the tomatoes into pieces. When the onion looks translucent, add the chiles and fry them. When they change color, add the tomatoes.

Cover and cook for about 10 minutes, until the tomatoes break down. Transfer to a blender, add the beef broth, and blend until smooth.

Return the sauce to the pot, straining it through a sieve to remove any solids. If you have a high-powered blender, you may not need to strain it.

Add the shredded beef and heat until it comes to a boil. Simmer for 10 minutes or until the sauce thickens a bit.

Once the sauce has reduced, serve with your favorite side. This time, I served it with rice and salad.