Mixiotes de Carnero

Ingredients

• 1.5 kg (3 lb)bone-in mutton or lamb — cut into serving pieces
• 6dried guajillo chiles — stemmed and seeded
• 4dried ancho chiles — stemmed and seeded
• 4 clovesgarlic — peeled
• 1/2white onion — cut into thick slices
• 1 tspMexican oregano
• 1/2 tspground cumin
• 2whole cloves
• 2dried pasilla chiles — stemmed
• 1/4 cupwhite vinegar
• 2bay leaves
• 1 tbspMexican oregano
• 8 sheetsmixiote or parchment paper — for the bundles
• 8avocado leaves — one per bundle
• 3 tbsplard
• 1 tspfine salt
• 18corn tortillas — warmed on the comal

Method

1. Start by preparing the chiles. Remove the stems and seeds from 6 dried guajillo chiles, 4 dried ancho chiles, and 2 dried pasilla chiles. Toast them lightly in a dry skillet over medium heat for about 1-2 minutes until they become fragrant and slightly darkened, being careful not to burn them. This enhances their flavor and makes them pliable.
2. Transfer the toasted chiles to a bowl and cover them with hot water. Let them soak for about 20 minutes until they are soft. Meanwhile, peel 4 cloves of garlic and roughly chop 1/2 white onion. These will add depth to the adobo sauce.
3. Once the chiles are softened, drain them and place them in a blender. Add the chopped onion, garlic, 1 tsp Mexican oregano, 1/2 tsp ground cumin, 2 whole cloves, and 1/4 cup white vinegar. Blend until you have a smooth paste, adding a little of the soaking water if necessary to achieve a thick but pourable consistency.
4. Generously season 1.5 kg (3 lb) bone-in mutton or lamb with 1 tsp fine salt. Rub the chile adobo all over the meat, ensuring it is well coated. Cover and refrigerate overnight to allow the flavors to penetrate deeply into the meat.
5. The next day, prepare your cooking setup. If using mixiote paper, soak 8 sheets in warm water to make them pliable. If using parchment paper, no soaking is needed. Place an avocado leaf on each sheet, which will impart a subtle anise-like aroma to the dish.
6. Divide the marinated meat into 8 portions and place each portion on an avocado leaf. Fold the paper over the meat to create a tight parcel, securing it with kitchen twine if necessary. This will help trap steam and flavor during cooking.
7. In a large pot, melt 3 tbsp lard over low heat. Arrange the parcels in the pot, ensuring they fit snugly. Add 2 bay leaves to the pot for additional flavor. Cover the pot and cook on low heat for about 3-4 hours, until the meat is tender and easily pulls apart with a fork.
8. Once the meat is tender, carefully remove the parcels from the pot. Open them to let the steam escape and allow the meat to rest for a few minutes. If desired, raise the heat under the pot to reduce any remaining juices to a concentrated sauce.
9. Shred the meat using two forks, discarding any bones. Serve the Mixiotes de Carnero with warm corn tortillas, allowing each person to assemble their own tacos. Offer pickled onions and salsa on the side for a complete and flavorful meal.