You start by browning the meat. Then add some onions and garlic. I should note that from the burek I made the other night, I had leftover 1/2 lard, 1/2 oil- so I cooked the meat in that.
Then you add all the liquid and spices and bring to a boil. I didn't have ancho chil
i powder, but I had dried ancho chilis, so I just added a little warm water and used the blendtec to get it to a paste. I also used maybe a quarter of the amount of cayenne pepper he said to and the liquid was still CRAZY spicy....but not the meat.
It simmers for 3 hours then looks like this.
And then you thank the Lord that you made a triple batch of tortillas and froze a bunch so that you simply need to heat them up in a pan and BOOM. Pot roast tacos.
And tomorrow, pot roast nachos.
Done and done.