1. Trim fat from meat. Place meat in a large piece of foil, cover with onion and bay leaves. Wrap foil up and place in a pan. Bake 2 1/2 - 3 hours at 350F until very tender. Cool. Chill if desired. Remove foil, onions, and bay leaves. Scrape off any fat. Tear meat with grain into match stick-size pieces. 2. Make the Chile Sauce: Mix all ingredients after the sour cream in the ingredient list. 3. Drizzle 1/3 cup of the chili sauce over meat and toss with forks until meat is thoroughly coated. Cover and chill at least 2 hours or overnight. Taste, add salt and more chili sauce if desired. Sprinkle coriander and cheese over meat and toss with forks to mix. Arrange meat on a platter. Sprinkle tomatoes and garbanzos over meat. Garnish with lime. To serve, spoon meat mixture on tortillas, top with guacamole, sour cream, extra chili sauce. 4. An alternate sauce: 6 1/2 - 7 oz. pickled chipotle peppers (reserve liquid). 5. 1/3 cup salad oil. 6. Remove and discard stems from the chiles. Place chiles, their liquid, and oil in blender. Blend until smooth. ---------------------------------------------------------------------------
Nutrition
Ingredients
