filling:

2 lb. chuck roast
4 cups water
1/2 onion
6 cloves garlic
2 bay leaves
1 tsp. marjoram
1 tsp. thyme
salt

  • add all ingredients to crockpot and cook on low for 8 hours
  • remove and shred beef, set aside 3 cups for tacos and refrigerate the rest

sauce:

1/2 pound tomatillos
1 clove garlic
2 cups water
6 dried arbol peppers
1 dried guajillo, new mexico, or california pepper
1/2 tsp. instant coffee or small shot of espresso
salt and pepper

  • toast peppers (each kind separately) and add to pot
  • add tomatillos, garlic, and water to a large pot and heat over medium heat
  • cook for 15 minutes until tomatillos turn army green and peppers are soft
  • remove solids and 1/2 cup of cooking water to a blender and puree until smooth
  • add remaining ingredients, mix well, and set aside

tacos:

2 Tbsp. vegetable oil
9 corn tortillas
chopped onion and cilantro, plus lime wedges

  • heat vegetable oil in a frying pan, and quickly warm up each tortilla on both sides (cover to keep warm)
  • fill tacos with meat, top with sauce, and garnish with onion, cilantro, and lime wedges

source: https://www.mexicoinmykitchen.com/tacos-tlaquepaque-recipe/