1. Cook the meat with half an onion, 3 cloves of garlic, 1 tablespoon of salt and the bay leaves in 4 liters of water. Once the water comes to a boil, simmer for 2 to 3 hours until the meat is tender and falls off the bone. (For the workshop, do this step at least 1.5 hours before starting).
2. While the meat is cooking, remove the froth that forms, adding more hot water if necessary, so that the liquid in which the meat is cooking does not reduce.
3. Once the meat is cooked, remove it from the broth together with the onion and garlic and keep it covered so that it does not dry out.
4. The meat broth is kept at low temperature in the pot.
5. Clean the chiles, removing seeds and stems.
6. Soak chiles in some of the broth until softened (about 15 minutes).
7. Blend chiles with remaining garlic and onion, oregano and some of the broth in which they were softened.
8. Heat some oil in a small saucepan, pour in the strained chili sauce and season with salt, sauté and simmer for 20 minutes.
9. Thoroughly wash the corn, strain and add to the broth that we reserved over low heat in step 4.
10. Let the broth cook until the corn softens and the kernels burst (1 to 2 hours).
11. Add the meat and chili sauce to the pot and cook for a few more minutes.
12. Chop lettuce, onion and radishes finely. Cut Limes into quarters and set aside to serve.
13. Adjust seasoning and enjoy!
Serve with:
Freshly ground piquin chile, lettuce, white onion, radishes, Mexican oregano, quartered lemons and tostadas (crispy baked or fried corn tortillas).

Note: The spiciness can be adjusted to your taste, in case you wish to prepare this dish in a non-spicy version, use only 2 guajillo chiles, one ancho chile and omit the pasilla chile
altogether).