Wash the meat thoroughly and sear it in a little oil.

Soak the toasted chiles, garlic, and onion in hot water until soft. Then blend them with the oregano. When the meat is almost cooked, strain the chile mixture into the broth, add the bouillon cube, epazote, and season with salt.

Finally, fry the stale bread slices in a little oil until golden brown. Add them to the broth once the meat is very tender so the bread can soak. Wait a few minutes before serving. Serve with chopped onion, oregano, and lime.