Guajillo and ancho chili peppers are commonly used in this traditional Mexican recipe. They are available in Latin American grocery stores or in shops specializing in spices and dried peppers. They can be replaced in this recipe with 15 ml of chili powder.
This is a common technique in Mexican street food. The layer of fat on the surface of the sauce is used to cook the tortillas. As a result, the tortillas take on a red hue and are infused with the flavours of the meat. It is not necessary to add oil to the skillet. We recommend cooking 2 to 3 tortillas at a time depending on their size.
