A beautiful, full flavored onctuous taco celebrating life
For recipes for pickled Vidalia onions go to my recipe online at:
Put all the ingredients in a pan and covered.
Bring to a boil, then cook slow in an oven at 170 degrees for 12 hours.
Remove all meat from skull, reserve.
Strain liquid into blender. Add Guarillo peppers and puree till smooth.
Reduce liquid till thick. Pour over meat.
Adjust seasoning and eat.
I served my tacos on corn tortillas warmed straight on a gas burner till lightly charred and burnt. I topped them with grated Cotija Mexican cheese, pickled sweet onions and a charred green garlic pickle remoulade sauce. Pure heaven!