Barbacoa roja tacos with salsa taquera

Remove the stems and seeds from the chile pods and wipe them clean with a damp paper towel (they will be fried, so keep them dry).

Pat the meat dry; season both sides with mixed salt and black pepper.

Heat a little oil or lard in a Dutch oven on high; sear the meat in batches 3 minutes per side, adding lard between batches; remove.

Add more lard and fry the onion, broken apart, a couple of minutes; add garlic and cook about a minute; turn the heat to medium.

Add the chile pods and fry about 30 seconds, moving them so they do not burn.

Add 2 cups of water, stir a minute, then transfer to the blender cup.

Preheat the oven to 275 degrees.

Add another cup of water, the white vinegar and all the spices to the blender and blend until smooth.

Return the sauce to the pot, add the beer and bring to a full simmer; taste for salt.

Return the meat with its juices, coat it in the sauce, add the bay leaves, cover and cook in the oven 3 to 4 hours until tender.

For the salsa taquera: in a pan with a little oil on medium heat, cook halved tomatoes face down a minute, flip a minute, then into the blender.

Fry a small piece of onion and two garlic cloves a minute until soft; add to the tomatoes.

Turn off the heat and fry the chiles de arbol about 30 seconds until fragrant; add to the blender.

Blend with a pinch of oregano and salt until smooth; taste and adjust.

Shred the meat; heat tortillas in oil from the meat and fill with meat, lime juice, onion, cilantro and salsa.