Bring the water to almost a boil. If you're using a large pot start with about 16 cups of water. If not add maybe 8 to 10 cups, add your ingredients, then add more water to cover the ingredients. You want the roast and bones covered. Add the beef bones and the chuck roast to the water. Then add your onion and your dried chiles. Add the whole garlic, bay leaves and carrots. Add the salt and the chicken bullion.
Make sure you have enough water to cover the meat. Start the meat to a boil and when the impurities start to come out from the beef bones, remove with a skimmer. Allow the beef and other ingredients to continue to simmer for about an hour.
Meanwhile, prepare your chile oil. Remove the seeds and stems from the 4 Guajillo Chile. Place the chiles, bay leaves, chicken bullion, pepper, cloves, garlic powder, and the sugar (reserving the oregano for later) into a blender or coffee grinder and make a powder. Crumble the other chile and set aside.
Heat the chile oil to frying point, then remove from heat. Add the crumbled chile and cook, stirring until the crumbled chile is crisp. Remove the chile and reserve.
In a bowl, add the spice blend, the oregano and add the hot oil, mixing quickly.
Go back to the simmering meat and check your seasoning, If you need a little more flavor add a little more chicken bullion, a little at a time until the desired saltiness is reached. Now, remove the chiles in the simmering meat pot and and add to a blender . Blend the chile with a little broth until it's smooth. Add a little broth to our blender so you can get all the puree out. Now add the chile that you fried into a blender with a little broth and puree, then add it to your beef stew mixture. Continue to cook for 2 to 3 hours until the meat it falling apart and tender.
At this point I like to remove the meat, carrots and the bones to a bowl. you don't have to, but at this time I like to strain the broth because you added a whole garlic with the skins on. When you strain, press the garlic trough the strainer as much as possible with a spoon.
Add the broth back to the pot and your meat that you took off the bones and the roast itself that you have cut into pieces. Some do not strain at this point, so you don't have to. Also, if you want to add fresh carrots and cook until they are tender.
To serve, add some of the meat to a bowl along with the consommé. Add your toppings and a little of the chile oil drizzled on. Serve with some lime juice! Delicious!
