First step, we have to cook our meat

SLOW COOKER cook it for 10-12 hrs, INSTANT POT OR PRESSURE COOKER for 45 minutes, STOVE for around 2 hrs or until the meat is tender.

You will hadd the meat, the onion cut it in half and the head of cloves peeled, and salt.

Once is cooked, get it on to a plate and shredded, do not discard the broth we will use it.

Add the shredded meat to a big pot together with the broth, use a colander so you can catch the pieces of onion and the garlics.

turn it on on low and put the lid on.

In a small pot add water to a boil.Once the water is boiling turn it off. Clean the chiles guajillos using gloves removes the seeds and veins and add it to the boiling water, put the lid on and let it rest for 5-10 minutes.

After a few minutes blend the chiles with some of the water, a piece of onion and 1 clove of garlic salt and pepper. Blend for around 2-3 minutes.

Add what you blend to the pot with the shredded meat using a colander so you can catch the seeds or any big pieces of chile.

Mix it up add the Oregano, mix it put the lid on turn your heat low medium and let it cook for around 30 min or so.

Enjoy.

any questions please don't hesitate to send me an email to mexicancookingwithgaby@gmail.com