1) Place meat in a pot with half the onion, chopped coarsely, and 8 cups cold water. Place them on the stove, and heat this up over medium high heat until it begins to boil. Cover the pot, lower heat and simmer until the beef cubes are very tender - or about an hour, making sure there is enough water during this whole time; also another quicker idea would be to cook the meat in the pressure cooker with just enough water to cover for 15 minutes.

2) Cut the guajillo chiles’ stems with a knife, and discard them; also scrape out inside their seeds then throw them out. Fry them a few minutes on a griddle or skillet over medium heat, making sure they do not burn; they will become fragrant with a nice smell.

3) Once toasted, place chiles in a bowl and pour a cup of boiling water over them. Let them soak in water about half an hour, stirring occasionally.

4) Coarsely cut the tomatoes, into large pieces. Place them in a blender with the guajillo chiles (including the water they soaked in), the other half of the onion, the garlic, salt and a cup of the broth resulting from cooking the meat. Blend until the mixture is liquid but retains some texture and some chunks of chile.

5) Heat up some oil in large skillet and pour the salsa in. Mix the corn starch with a bit of water on the side then add to the sauce and mix; simmer over medium heat 15 to 20 minutes to cook it and reduce it slightly. The guajillo sauce should be thick; add more cornstarch, but only if needed.

If you elected to cook this dish using the pressure cooker, now pour the guajillo sauce in it and finish cooking the meat for 12 more minutes under pressure; add a little more time for larger quantities.

For the conventional cooking method, add the meat to the guajillo sauce and continue cooking until the meat is hot. Serve the meat with a generous amount of sauce then some rice and mexican-style beans.