These recipes come together differently, but they share a result: spicy, fork-tender meat. All you need is a stack of hot corn tortillas to sop up the delicious juices
Annabelle Breakey; Randy Mon
Toast chiles a little to intensify their flavor, then add them to the meat with the liquids, onion, garlic, and other seasonings. Cook the meat long and slow, tightly covered to retain moisture. It's done when you can slide a fork right in.