Lamb Barbacoa

Step 1

Remove stems and seeds from guajillo and ancho chiles. Toast chiles in a dry skillet over medium heat for 30 seconds per side until fragrant. Place in a bowl and cover with hot water for 15 minutes to soften.

Step 2

Toast cumin seeds in the same skillet for 1 minute until fragrant, then grind using a spice grinder or mortar and pestle.

Step 3

Pat lamb chunks dry with paper towels and season generously with salt and pepper.

Step 4

Heat avocado oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, brown the lamb on all sides, about 3-4 minutes per batch. Transfer to a plate.

Step 5

Drain soaked chiles and place in a blender with chipotle peppers, garlic, onion, lime juice, vinegar, ground cumin, oregano, bay leaves, peppercorns, cinnamon, and cloves. Blend until smooth, adding small amounts of the chile soaking water as needed.

Step 6

Pour the chile paste through a fine-mesh strainer into the pot, pressing on solids to extract all liquid. Discard solids. Stir in beef broth.

Step 7

Return lamb to the pot and stir to coat evenly. Bring to a simmer over medium heat, then cover and reduce heat to low.

Step 8

Cook for 3.5 to 4 hours, stirring every 30 minutes, until lamb is completely tender and easily shreds with a fork.

Step 9

Remove from heat and let cool for 10 minutes. Using two forks, shred the lamb directly in the pot until it reaches your desired texture. Skim excess fat from the surface if desired.

Step 10

Taste and adjust seasoning with additional salt and lime juice as needed. Serve warm with corn tortillas, diced onion, fresh cilantro, lime wedges, and your favorite toppings.