Tacos de Barbacoa de Borrego

Step 1

Cut lamb into 3-inch chunks. Pat dry with paper towels.

Step 2

Remove seeds and stems from dried chiles. Toast in a dry skillet over medium heat for 1 minute until fragrant.

Step 3

Soak toasted chiles in 1 cup hot water for 10 minutes until softened.

Step 4

Blend soaked chiles with their soaking water, garlic, cumin, and 0.5 tsp salt until smooth.

Step 5

Heat olive oil in a heavy Dutch oven or large pot over medium-high until shimmering, ~90 seconds.

Step 6

Working in batches, sear lamb chunks 2-3 minutes per side without moving—surface should brown. Transfer to a plate.

Step 7

Return all lamb to pot. Pour chile paste over meat, add halved onion and bay leaves, and stir to coat.

Step 8

Cover and braise in a 325°F oven for 2.5 to 3 hours until lamb shreds easily with a fork.

Step 9

Remove from oven. Discard onion and bay leaves. Shred lamb with two forks directly in the pot.

Step 10

Stir shredded meat into the braising liquid until moist and cohesive.

Step 11

Warm tortillas in a dry skillet over medium heat, 30 seconds per side, until pliable.

Step 12

Fill each tortilla with 2–3 tbsp barbacoa. Top with fresh cilantro, diced onion, and a squeeze of lime.

Step 13

Serve immediately with extra lime wedges and remaining braising liquid on the side.