Tacos Ahogados

To make the first salsa, add 2 tbsp oil to the pan, sautee 6 garlic cloves and half the onion for 4-5 minutes.

 Add the chile de arbol and cook for another 5-7 minutes, making sure not to burn the chiles.

 Add the sauteed mixture to the blender along with 1 tsp each of the spices and about 1/2 cup water. Blend until combined. Either strain or serve as is.

 To make the second salsa, add the tomatoes, remaining garlic, onion, spices and 1/2 cup water, or more, to the blender. Blend until smooth.

 To the same skillet from earlier, add the remaining 2 tbsp oil, add the blended tomato sauce to the pan on medium heat. Let simmer for 7-10 minutes, so all the flavors come together and the sauce darkens in color.

 To make the tacos, soften corn tortillas however you please, I wrap them in paper towels and microwave for 30 seconds, they need to get soft or they will crack and rip open while filling your tacos.

 Spread refried beans, about 1 tbsp on half the tortilla, add the carnitas, then fold the tacos in haf. To make the frying easier, sealt the tacos with toothpicks before frying.

 Fry the tacos for 4-5 minutes total, flipping them halfway through to make sure they get crispy and golden brown on both sides. When done, drain them and set them on paper plates while you fry the rest.

Pickled Red Onions(Thinly sliced red onion, salt, lime juice)

To Make the pickled red onions, thinly slice 1 red onion, add it to a bowl along with the juice of 2-3 limes, 1 tsp of salt. Mix to combine, then stir them every 5-10 minutes, after 30ish  minutes they should be perfectly pickled and ready to eat. 

 To serve, place the tacos on a plate, pour some of the spicy salsa on top, then the non spicy salsa completely over the tacos. Top them off with more carnitas then pickled red onions.

 Enjoy like a taco by hand or fork and knife.