Barbacoa

Ingredients

• 8 pieces dried guajillo chiles
• 3 pieces dried ancho chiles
• 3 cups water – hot (for soaking chiles)
• 1 teaspoons cumin seeds
• 1 teaspoons black peppercorns
• 3 pieces whole cloves
• 1 teaspoons Mexican oregano
• 6 cloves garlic – peeled
• 1 pieces white onion – roughly chopped
• 2 tablespoons white vinegar
• 2 teaspoons kosher salt – for adobo
• 4 pounds lamb shoulder – bone-in, cut into 3–4 large pieces
• 2 pieces banana leaves – rinsed and passed over flame to soften
• 1 pieces white onion – thickly sliced
• 2 pieces bay leaves
• 4 pieces avocado leaves – lightly toasted
• 15 ounces chickpeas (canned) – drained and rinsed
• 2 cups water – for braising
• 1 teaspoons kosher salt – for broth
• corn tortillas – warmed (for serving)
• white onion – finely chopped (for serving)
• cilantro – chopped (for serving)
• limes – cut into wedges (for serving)
• salsa – (for serving)

Instructions

1. Stem and seed the dried guajillo chiles and dried ancho chiles, then toast them in a dry skillet over medium heat until fragrant and pliable, 30–45 seconds per side.
2. Place the toasted chiles in a bowl and pour the hot water (for soaking chiles) over them. Soak until softened, about 15 minutes.
3. In the same dry skillet, toast the cumin seeds, black peppercorns, and whole cloves until fragrant, about 1 minute, then remove from the heat.
4. Drain the chiles, reserving their soaking liquid. Blend the softened chiles with the garlic, the roughly chopped white onion, white vinegar, Mexican oregano, the toasted spices, and the kosher salt (for adobo), adding enough of the reserved soaking liquid to form a smooth, thick adobo.
5. Place the lamb shoulder pieces in a large, heavy lidded pot or Dutch oven and coat thoroughly with the adobo. Cover and refrigerate to marinate for 1–2 hours.
6. Heat the oven to 325°F (165°C). Line the pot with the banana leaves (soften them first by passing over a low flame until pliable), leaving overhang to fold over the meat. Scatter the thickly sliced white onion, bay leaves, and the chickpeas (canned) in an even layer. Set the adobo-coated lamb on top and pour in any remaining adobo. Tuck in the avocado leaves (toast them briefly in the skillet until aromatic just before adding). Pour in the water (for braising) around the sides.
7. Fold the overhanging leaves over the meat to enclose, then cover the pot tightly with its lid or heavy foil. Bake until the lamb is very tender and shreds easily, 3.5–4.5 hours (a fork should slide in with no resistance).
8. Uncover and transfer the lamb to a board to rest 10 minutes, then shred or chop into bite-size pieces. Skim excess fat from the pot and stir in the kosher salt (for broth). Ladle the hot consomé into small bowls.
9. Serve the barbacoa on warmed corn tortillas topped with finely chopped white onion, chopped cilantro, and salsa, with lime wedges alongside. Sip the consomé on the side.