The meat is perfectly cooked, and the flavors are phenomenal.
You will never regret making this at home.
Season with 1/4 cup of salt, then refrigerate for at least 4 hours or overnight.
Image by Tasty via YouTube
Step 2:
In a medium heatproof bowl, add ancho, guajillo, and morita chiles.
Cover with warm water and let them soak for about 5 minutes.
Remove seeds and stems, then set them aside.
Toast until fragrant for about 2 minutes.
Transfer to a high-powered blender with bay leaves, and oregano.
Grind into a fine powder.
Sear the seasoned meat until golden brown on all sides.
Work in batches, do not overcrowd the pot.
Set aside when done.
Add garlic and cook until fragrant for about 3 minutes.
Next, add ground spices and cook for 2 minutes more.
Once boiling, reduce the heat to medium-low and cover it.
Let it simmer for about 30 minutes.
Blend until smooth, then put back into the pot.
Stir everything to combine.
Cover the stew with banana leaves, then place the lid.
Transfer to the oven and continue to cook for about 90 minutes until the meats easily pull away.
Step 9:
Remove from the oven and discard the banana leaves.
Next, remove the meat from the pot, place it in a bowl, and shred it.
Reserve the broth(consome).
Step 10:
Make the tacos.
Heat the remaining canola oil in a large skillet over medium heat.
Dip a tortilla in the broth, then place in the hot oil.
Fold it and continue cooking until golden brown and crispy for a minute.
