Barbacoa Tacos

1. Prepare the Sauce Base

• Place the guajillo chiles, garlic, tomato, and onion in a small pot. Add 1 cup of water and bring to a boil.
• Cook for about 6 minutes, then strain the mixture, reserving the cooking liquid.

2. Blend the Sauce

• Transfer the cooked chiles, garlic, tomato, and onion to a blender.
• Add the reserved cooking liquid, salt, pepper, vinegar, orange juice, lime juice, cumin, and oregano.
• Blend until smooth. Set the sauce aside.

3. Cook the Chunk Pulled

• Heat a pan with 3 Tbsp of oil over medium-high heat until very hot.
• Add the Chunk Pulled and let it cook without stirring for 2-3 minutes to allow caramelization.
• Stir and sear for an additional 2 minutes.

4. Add the Barbacoa Sauce

• Pour 1/3 cup of the Barbacoa sauce into the pan with the Chunk Pulled.
• If the mixture seems too dry, add some of the reserved chili cooking water to loosen it.
• Cook for an additional 1-2 minutes until well combined.

5. Heat the Tortillas

• Heat the corn tortillas in a dry skillet over medium heat, turning occasionally, until warm and pliable, about 30 seconds per side.

6. Assemble the Tacos

• Place 2 serving spoons of the cooked Chunk Pulled mixture into the center of each heated tortilla.
• Garnish with salsa verde, chopped cilantro, chopped onions, and a lime wedge.

7. Serve

• Serve the tacos immediately while hot, and enjoy the rich flavors of Barbacoa with a plant-based twist!