Marinate it, blend it, slow cook it until it falls apart like your last relationship.
Roast the Chiles
Toast all the dried chiles (guajillo, morita, árbol) in a pan with a bit of oil until aromatic (but don’t burn).
Remove from heat and toss them into the blender.
Roast the Garlic
In the same oil, roast the garlic cloves. Add those to the blender too.
Blend the Sauce
Add the rest of the blender ingredients: salt, bouillon, spices, and water.
Blend until smooth and the color of a spicy apocalypse.
(Optional) Marinate
You can marinate the cubed roast in the blended chile mixture for up to 24 hours.
If you’re impatient, it’s “coo” — you can skip it.
Cooking Methods
Choose your weapon:
Pressure Cooker:
Do not add more water. Cook for 2 hours or until meat is fall-apart tender.
Crockpot:
Add 2½ cups (590 mL) of water to the mix.
Cook on low for hella hours (~8) until the meat disintegrates lovingly.
Add bay leaves before cooking.
Serve & Destroy
Remove bay leaves, shred the meat, and serve over rice, in tacos, burritos, or straight from the pot.
Pairs well with:
Corn tortillas, cold drinks, and that one cousin who eats six tacos before saying “Hi.”