Fabulous recipe. I was able to find some dried Guajillo peppers and someone suggested warming them in a super hot skillet for 30-45 seconds before removing the seeds and grinding them. I see why. It enhanced the fruity flavor they have. The second time we made the tacos we substituted pork tenderloin, which was nice, and we added guacamole and mango to the table, which were good with the tacos too. Now that we have made this a few times now, the one thing we changed was the salsa. We did this... 12 oz black plum tomatoes 1/2 cup Vidalllia onion 1/4 fresh cilantro 3 cloves garlic 1/2 tsp sea salt 1/4 cup Guajillo chile sauce (we made some and we used store bought - both were good) 1 tbsp lime juice We gave it a few pulses in the food processor and it provided us with fruity, moderately spicy, and very smoky salsa. Liked it far better than the recipe provided with the tacos.