Tacos de Barbacoa

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 marinade for the lamb. Remove the stems and seeds from 6 dried guajillo chiles and 3 dried ancho chiles. Toast the chiles in a dry skillet over medium heat for about 1-2 minutes until they become fragrant and slightly darkened. Transfer the chiles to a bowl and cover them with hot water, letting them soak for 15 minutes until they are softened.
2. In a blender, combine the softened chiles, 6 cloves of garlic, 1 chopped white onion, 1 tbsp Mexican oregano, 1 tsp ground cumin, and 1 tsp fine salt. Blend until smooth to create a rich adobo paste. Generously rub the 2 kg (4 1/2 lb) bone-in lamb shoulder and leg with the adobo paste, ensuring all surfaces are covered. Place the seasoned meat in a large bowl, cover, and refrigerate overnight to allow the flavors to penetrate deeply.
3. The next day, prepare a large pot or Dutch oven. Line the bottom with 4 large maguey leaves, overlapping them to create a bed for the lamb. Place the marinated lamb on top of the leaves. Add 2 bay leaves and pour in 2 L (8 cups) of water around the meat, being careful not to wash off the adobo.
4. Slowly bring the pot to a gentle simmer over low heat. Cover the pot with a tight-fitting lid to trap the steam. Cook the lamb for several hours, checking occasionally to ensure the liquid remains at a gentle simmer. The meat is ready when it is tender and easily pulls apart with a fork, indicating it has surrendered its toughness.
5. Once the lamb is tender, remove the lid and increase the heat slightly to allow the liquid to reduce and concentrate in flavor. This step will also help to crisp the edges of the lamb, adding a delightful texture contrast. The consomé should have a rich, deep flavor and the lamb should have a slightly crisp exterior.
6. Remove the lamb from the pot and let it rest for a few minutes. Shred the meat using two forks, discarding any bones and excess fat. Taste the meat and adjust seasoning with additional salt if necessary.
7. Warm 18 corn tortillas on a hot, dry skillet until they are pliable and slightly charred. Finely chop 1 white onion and a bunch of fresh cilantro. Serve the shredded lamb in the warm tortillas, topped with chopped onion, cilantro, and a squeeze of lime juice. Offer 1 cup of salsa borracha on the side for added heat and flavor.