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Instructions:

Cook the Beef: In a large pot or pressure cooker, sear the roast in oil until browned on all sides. Add the onion, garlic, bay leaves, and enough water or broth to cover the meat. Simmer on low for 3–4 hours (or 60–90 minutes in a pressure cooker) until the beef is tender enough to fall apart.

Shred and Season: Remove the meat from the liquid and shred it using two forks. In a large skillet, toss the shredded beef with a splash of the cooking liquid and the red chili sauce. Simmer for 5-10 minutes until the flavors meld and the meat is juicy.

Make the Red Rice: While the beef cooks, blend the tomatoes, onion, and garlic until smooth. In a separate pan, sauté the rice in oil until golden. Pour the tomato mixture over the rice, add the chicken broth, and bring to a boil. Cover and simmer on low for 15–20 minutes.

Prepare the Beans: Heat the pinto beans in their own cooking liquid (frijoles de la olla) until hot. Ensure they remain whole rather than mashed.

Warm the Tortillas: Heat the flour tortillas on a hot skillet or comal until soft and slightly charred with light brown spots.

Serve and Enjoy !!