Step 1

Place the peppers in a medium-sized saucepan and cover with water. Cook over medium heat for 15 minutes or until they have softened.

Step 2

Once the peppers are soft, place in a blender with the garlic, oregano, and cumin. Process with a cup of the cooking water until you have a smooth paste.

Step 3

Next, remove the excess fat from the meat and cut into 2 or three pieces, and place in a pot with the onion and the bay leaves. Pour the sauce using a sieve and add 3 1/3 cups of water.

Step 4

Cook for 2 ½ hours or until meat is tender and easy to shred. If you cook it in a slow cooker, cook for 6 hours in the slow setting, or in a pressure cooker for 50 minutes. Once the meat is cooked, remove from pot and shred using two forks. Place meat back in the pot, and season the delicious broth with salt and pepper.

Step 5

To make the tacos, place meat in the center of the tortilla, roll up, and when ready to serve, spoon some of the broth over the tacos. Top with the jalapeño and onion slices and Serrano salsa.