Barbacoa de Borrego

Ingredients

• 2 kg (4 1/2 lb)bone-in lamb shoulder and leg — cut into large pieces
• 6dried guajillo chiles — stemmed and seeded
• 3dried ancho chiles — stemmed and seeded
• 6 clovesgarlic
• 1white onion — quartered
• 2bay leaves
• 1 tbspMexican oregano
• 1 tspground cumin
• 4 largemaguey leaves — or banana leaves, to line the pot
• 2 cupscooked chickpeas and rice — for the consomé under the rack
• 2 L (8 cups)water
• 18corn tortillas — warmed on the comal
• 1white onion — finely chopped, for the table
• 1 bunchfresh cilantro — chopped
• 2limes — cut into wedges
• 1 cupsalsa borracha — to serve
• 1 tspfine salt

Method

1. Begin by preparing the chiles for the adobo. Remove the stems and seeds from 6 dried guajillo chiles and 3 dried ancho chiles. Toast them lightly in a dry skillet over medium heat until they become fragrant, about 1-2 minutes, being careful not to burn them. Transfer the toasted chiles to a bowl and cover them with hot water, allowing them to soak until they soften, about 15 minutes.
2. While the chiles soak, prepare the adobo. In a blender, combine the softened chiles, 6 cloves of garlic, 1 white onion (quartered), 1 tbsp Mexican oregano, and 1 tsp ground cumin. Blend until smooth, adding a little of the soaking water if needed to achieve a thick, smooth paste. Rub this adobo generously over the 2 kg (4 1/2 lb) bone-in lamb shoulder and leg, ensuring the meat is well coated. Cover and refrigerate overnight to allow the flavors to penetrate.
3. The next day, preheat your oven to 160°C (320°F). Line a large, deep roasting pan with 4 large maguey leaves, overlapping them to create a bed for the meat. Place the marinated lamb on top of the leaves. Add 2 bay leaves to the pan and pour in 2 L (8 cups) of water, ensuring the liquid does not cover the meat but surrounds it.
4. Cover the pan tightly with aluminum foil, ensuring it is well sealed to trap the steam. Place the pan in the oven and cook slowly for about 4-5 hours. The meat is ready when it is tender and easily pulls apart with a fork, and the aroma fills your kitchen.
5. Once the meat is tender, remove the foil and increase the oven temperature to 200°C (390°F). Return the pan to the oven for an additional 20-30 minutes to allow the edges of the meat to crisp up slightly. This step adds texture and enhances the flavor of the barbacoa.
6. While the meat is finishing, prepare the accompaniments. Finely chop 1 white onion and 1 bunch of fresh cilantro. Cut 2 limes into wedges. Warm 18 corn tortillas on a dry skillet or directly over a flame until they are pliable and slightly charred at the edges.
7. Remove the lamb from the oven and let it rest for a few minutes. Shred or chop the meat into bite-sized pieces, discarding any large bones. Serve the barbacoa with the warm tortillas, chopped onion, cilantro, lime wedges, and 1 cup of salsa borracha on the side. Enjoy with 2 cups of cooked chickpeas and rice, seasoned with 1 tsp fine salt, as a hearty accompaniment.