- Season meat with salt to taste
- Heat half the oil in a pot
- Brown meat on all sides, set aside
- Add onion and garlic, cut side down and brown.
- Add in all spices and cook for about 3 seconds, stirring constantly
- Add enough water to cover the meat completely
- Bring to a boil and simmer on medium heat for 40 minutes
- Cut steams and remove seeds from chilies
- At 40 minutes of simmering add the chilies for 20 minutes
- Remove chilies, onion, and any big pieces along with 2 cups of broth
- Blend chilies and broth until smooth
- Add back until pot
- Add additional water to cover the meat if needed
- Continue to simmer meat for 1- 1/2 hours (meat should be fork tender)
- Once meat is tender, remove and shed meat (pour some broth on top to make it juicy), set aside
- Shred cheese
- Heat remaining oil in a pan
- In remaining broth, lightly dip a tortilla in broth
- Put tortilla in hot pan, add shredded meat and cheese to one side of the tortilla. Fold over to make a taco
- Cook on each side for about 1-2 minutes until crispy
- Serve with onion, cilantro, and a side of broth for dipping
ADVERTISEMENT
