5 lbs beef brisket, pork shoulder, or chuck roast
1/4 cup fresh ground coffee
1/4 cup kosher
1/4 cup ancho chili powder
2 dried ancho chilis
1 tbsp cinnamon
3 bay leaves
5 cloves of garlic
1/2 cup red wine vinegar
1 cup red wine
1 yellow onion
1 cup tomato juice/puree
1/4 cup lime juic
1-2 cups water
1 large red onion
1/2 cup apple cider vinegar
1/2 cup water
Small corn tortillas
Turn your BBQ on high and your oven to 325
Lay the meat out and trim some of the fat off
Sprinkle the meat heavily with salt, ground coffee, and ancho chili powder
Place the meat on the BBQ and char it on each side for 3-5 minutes
Remove from heat and set in a deep pan
To the pan add chopped onion, diced garlic, the rest of the ground coffee, cinnamon, salt, vinegar, red wine, tomato juice and lime juice.
Add enough water to cover the meat. The color of the liquid should be a deep rich dark red / brown color.
Cover the pan with foil and pop it in the over for 4 hours.
After 4 hours, the meat should be very tender. Pull the meat from the liquid and begin to shred it by pulling it apart with 2 forks. Place the meat into a warming tray or a pot and add enough liquid to hydrate the meat and make it moist.
Form a taco by placing meat in the tortilla and adding some pickled onion, cotija cheese, and a bit of cilantro.
Slice a large red onion very thinly. Add to a bowl with red wine vinegar and water. Submerge the onion in the vinegar by pressing it down by placing a small plate on top and a heavy can. The onions need at least 12 hours to pickle. 24-48 hours would be best.