BARBACOA

Steps:

• Smash the 4 cloves of garlic with the side of a cleaver or knife.
• Place garlic in a blender with 1/4 cup water and puree until smooth; set aside.
• Place meat, water, half of the pureed garlic (save the remaining half for the sauce mixture), the cheesecloth wrapped pickling spices and salt in a large stockpot and bring to a boil.
• Skim off any foam that rises.
• Reduce heat to low, and simmer one hour or until the meat is very tender, skimming off any foam as it comes to the surface.
• Remove the meat from the pan and allow to cool enough to handle, then shred meat with your fingers or two forks.
• Be sure to save 1 cup of the meat broth for the sauce mixture.
• Prick chiles several times all over with a fork or small knife.
• Roast chiles under direct heat (usually the broiler works nice), until they are blackened and charred.
• Remove them from heat and place in a paper bag or in a bowl covered with plastic wrap for about 15 minutes.
• When the skin on them has loosened and they are cool enough to handle, remove as much of the skin as you can, but don't worry too much if a few black bits remain (they just add flavor).
• Remove the stem and seeds, and chop (you should get at least 1/2 cup total).
• Preheat oven to 300F.
• Heat the oil in a large skillet and cook the onion until tender.
• Add the chopped chiles as well as the remaining garlic puree, vinegar, reserved meat broth, sliced jalapenos, jalapeno juice, and bay leaf.
• Stir in the shredded meat, and the red chile sauce, black pepper, green olives, chopped tomatoes, and wine, mixing well, and simmer about 10 minutes.
• Remove bay leaf.
• Place the meat on a shallow baking sheet, cover with foil, and bake at 300F for 1 hour, mixing occasionally.
• Serve in warmed tortillas, if desired.