Tacos Tlaquepaque

Cut the meat into big chunks and add it to a pot with the rest of the ingredients, cover with water, and cook until meat is tender and easy to shred with a fork. To make the salsa, add all the vegetables and peppers to a pot, cover with water, and cook for 10 minutes. Blend the peppers first with some of the water from the pot until there are no more pieces of pepper skin; add the tomatillos, the coffee, and salt and pepper to taste and blend just enough till you still see the tomatillo seeds but not chunks of it. Shred the meat very well, and if there are chunks of fat, set them aside to chop them very well, almost like puree (because that’s the flavor), then slightly chop the meat and mix it with the fat and enough of the salsa to make it wet. Serve in a warm corn tortilla, fold them, and pour salsa on top; add chopped cilantro and onion on top and enjoy!