Step 1

In a saucepan, add the tomatillos, chile guajillo and onion. Cover with water and bring to a boil. Reduce heat. Cook for 10 minutes. Let cool.

Step 2

Using a slotted spoon, transfer the salsa ingredients to the blender. Add the chipotles. Season with salt to taste. Blend on high until smooth. Transfer to serving bowl and set aside.

Step 3

In a small bowl, mix all of the spices listed. Stir in the vinegar, oil and water until well incorporated. Taste for salt.

Step 4

Pour the marinade onto the meat and coat evenly, using a brush or your hands. Cover and marinate for for 1-2 hours in the fridge.

Step 5

When ready, remove beef from refrigerator. Preheat grill to high. Brush grates with oil and cook beef for 3 to 4 minutes per side, turning and rotating as needed.

Step 6

Grill the longaniza and onions at the same time. Remove beef and finish cooking longaniza until cooked through, about 6-7 minutes. Cook onions just until they begin to char and are soft.

Step 7

Heat the corn tortillas and keep warm. Slice the beef and longaniza small. Layer the tacos with beef, longaniza, crushed chicharrones, onions, salsa, cilantro and lime.