Put the meat (preferably in a clay pot) to boil with a cup and a half of water and plenty of salt (since no more will be added) until it dries, turning constantly, until it is browned on all sides.
Roast the guajillo chili (it can be combined with mulato and ancho chili, so it doesn't turn out too spicy), the tomato, the onion, and the garlic on a griddle.
Blend the chili, onion, tomato, garlic, clove, pepper, cumin, amaranth, and pineapple in a blender.
Pour the ground ingredients into the pot with the spinal bones, straining them and adding half a cup of water.
Let it boil until it thickens.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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