Carne Deshebrada for tacos, enchiladas + a Mexican stew

Cook the beef to shred

• 2 ½ pounds chuck roast or beef tenderloin (most fat removed) Cut into 2 inch pieces.
• ½ large onion (white or yellow)
• 1 jalapeño or anaheim chile stemmed (seeds are okay)
• 2 to 3 garlic cloves peeled
• ½ teaspoon dried thyme
• ½ teaspoon oregano
• 2 bay leaves
• 1 teaspoon kosher salt
• ½ teaspoon fresh ground pepper
• 10 cups water

To Make The Chile Sauce

• 5 guajillo peppers seeded and stemmed.
• 1 pasilla pepper seeded and stemmed.
• 3 chile de arbol peppers
• 2 garlic cloves peeled

To make the shredded beef ranchero style

• 2 Tablespoons vegetable or avocado oil
• 1 small onion (white or yellow)
• 6 large carrots peeled and cut into 1 inch cubes
• 1 celery stick
• 1 large tomato or 2 medium roma tomatoes ( about 350 grams)
• 2 cups chile sauce
• 2 cups beef broth
• ¼ teaspoon oregano
• 1 teaspoon kosher salt or more to taste
• ½ teaspoon fresh ground pepper or more to taste
• ½ teaspoon cumin
• 2 bay leaves
• 1 pound potatoes cut into 1 ½ inch cubes
• the cooked shredded beef
• ¼ cup chopped cilantro