1 Teaspoon Mexican oregano
½ Teaspoon Marjoram
½ Medium-size white onion sliced
1- in of stick of Mexican cinnamon
½ Cup white vinegar
Salt to taste
Corn tortillas
Oaxacan melting cheese
READ ALSO: Mexican Fajita Steak and Rice
Directions:
Season the meat with salt and pepper, then place in a large baking dish.
Clean and devein the peppers. Slightly toast them over a medium heat, making sure you do not burn them (burned peppers make the dish taste bitter). Soak peppers in a cup of hot water for 20 minutes. Roast the onion and garlic and place in your blender.
Toast the whole cloves, cumin seeds, and black peppercorns (this is a quick step that only takes a few seconds). Place them in your blender along with the roasted tomatoes, herbs, onion, cinnamon and the vinegar.
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