Directions

1. Step 1

   Sauté garlic and onions in an instant pot or stovetop. Once translucent, add all chilis and saute for 2-3 minutes. Add tomatoes and saute until tomatoes start to soften.⁠

2. Step 2

   Blend sautéed vegetables, clove, oregano, cinnamon, water, salt, and pepper.⁠

3. Step 3

   Place meat into a pot and pour over blended liquid. Cook until the meat is fork-tender, about 3-4 hours on medium-low the stovetop or 45 minutes in an instant pot. ⁠

4. Step 4

   Skim excess oil from the broth before removing meat. (Oil/ fat will be used for tacos.)⁠

5. Step 5

   Heat almond flour tortillas over medium-high heat for 10-15 seconds on each side. Fill tortillas with shredded meat. ⁠

6. Step 6

   Fold taco and add 1 tablespoon of oil taken from the broth. Sear each taco until golden brown on each side. ⁠

7. Step 7

   Return extra shredded meat into broth and serve alongside tacos for dipping! Top broth with minced onions, cilantro, and lime. ⁠