– In a medium size pot, barely cover the meat with water, add the onion and salt and cook over low heat until it is half cooked. Drain meat and save the broth.
– Blend the tomatoes with garlic and onion in a blender until you have a smooth pure.
– In a skillet heat the lard and sauté the meat. Top with tomato sauce and cook over fairly high heat about 10 minutes, until it is well cooked and reduce slightly.
– Puree chiles with a cup of broth until mixture is kept smooth. Gradually add the guaje seeds and blend until mixture is smooth. Add it to the pan along with another cup of broth, cilantro and salt to taste and simmer, stirring and scraping the bottom of the pan to prevent sticking, about 45 minutes. The sauce should have a medium consistency, add more broth or water if you need to dilute it.