Step 1

In a large Dutch oven, add in the meat, onion, garlic bulb, carrots, bay leaves and dried peppers and cover the ingredients with water.

Step 2

Next, add in the chicken bouillon, oregano, cumin, and salt and stir to combine. Bring to a boil.

Step 3

After 30 minutes, skim the top of the pot to remove any impurities from the bone cooking out. (This looks like bits of foam on the top).

Step 4

Next, remove the guajillo chilies from the pot and place in a blender with ¼-½ cup of broth and blend until smooth.

Step 5

If necessary, strain the blended chilies to remove the skin bits and then return the blended chilies mixture back into the pot and stir in to combine.

Step 6

Next, add in the chili powder.

Step 7

Cover the pot and continue to simmer for about 2 ½ hours until the meat is tender and will shred on its own. Be sure to stir every 30 minutes or so.

Step 8

After it has cooked, turn off the heat and remove the meat pieces from the pot to shred. Be sure to remove and throw away the bones in the process.

Step 9

After the meat is shredded, use a ladle and skim off any excess grease that rises to the surface of the cooking liquid, then use the ladle to remove the broth from the pot into a large bowl on the side, this is the sauce you will use for making your tacos.

Step 10

Time to assemble the tacos. To start grab a large cast iron skillet and heat on your stovetop over medium heat.

Step 11

Dip a corn tortilla into the reserved sauce and place into your skillet. Then on one side of the taco add your quesadilla cheese and shredded meat. Fold over the other half of the tortilla and cook each side until you get a nice crisp exterior. Repeat with the remainder of ingredients.

Step 12

Then, in a ramekin add in additional broth from the pot and top with chopped white onion and fresh cilantro for dipping your tacos. And enjoy!