For meat, I use chuck roast cut into chunks and put to boil.
While that boils seed out the Chile guajillo then put them in a bowl add hot water and cover for about 20 minutes or when you see that Chile has softened.
Halfway through the meat boiling add all the spices and Chile into a blender also add a Lil less than half of the water and you can use the water left from the bowl of Chile guajillo mix well then you will strain it over with the meat. Use a spoon when straining to get all the juice out.
Add one or two tomato cans and a splash of vinegar and salt to taste.
Make sure there’s enough water that it covers the meat only.
Let it boil so the spices really soak in with the meat until ready.
You’ll know when the meat is ready cause it’ll pull apart easily with a fork. Hopefully, this helps and I didn’t leave anything out!