Lamb Barbacoa Recipe

2 lbs boned lamb shoulder

2 dried chipotle chilies

4 dried ancho chilies

4 crushed allspice berries

1/4 teaspoon ground cinnamon

1/4 cup water

1 teaspoon dried oregano

6 cloves garlic

3/4 cup coffee

1 thinly sliced yellow onion

1 peeled, sliced carrot

1/2 tablespoon brown sugar

3/4 teaspoon cumin

Salt and black pepper

1 sliced red onion, to serve

1 cup salsa, to serve

Fresh cilantro, to serve

8 flour tortillas

How To Make It:

Put the chilies in a dry skillet and toast them over a moderate heat for a few minutes per side. Turn off the heat and pour water into the skillet. Soak the chilies for about twenty minutes or until they are soft. Drain them and put them in a blender with the coffee, garlic, cinnamon, water, cumin, oregano, and brown sugar. Process the mixture until you have a smooth puree.

Cut the meat into two inch cubes and season them with salt and black pepper. Pour the chili puree over the meat and stir well so the lamb is covered in the sauce. Cover the bowl with plastic wrap and refrigerate the lamb and marinade for four hours.

Preheat the oven to 250 degrees F. Arrange the sliced yellow onion and carrot slices in a roasting pan and put the marinated meat on top. Pour the rest of the marinade over the meat. Cover the roasting pan with aluminum foil and roast for four hours or until everything is tender. Shred the lamb using a pair of forks and serve it in warm flour tortillas with salsa, cilantro, and red onion.