• 3-5 lb Leg of lamb (bone-in or boneless)
• 1 pack Corn tortillas
• 1 Red onion diced for garnish
• 1 bunch Cilantro for garnish
• 3-4 Limes
• Oaxaca Cheese

Ancho Chili Paste

• 6 Guajillo chilies
• 2 Ancho chilis
• 6-8 cloves Garlic
• ½ stick Stick of Achiote paste
• ½ cup Juice from rehydrating chilies
• ⅓ cup Rosemary chopped
• ⅓ cup Fresh oregano chopped
• 1 tsp Black peppercorns
• 1 tsp Allspice powder
• 1 tsp Cloves powder
• ¼ cup Olive oil
• ½ cup Red wine vinegar

Braising Ingredients

• 36 oz Beer I used Honey Brown Lager
• ½ cup Beef stock
• 2 tbsp Worcestershire sauce
• 6 cloves Garlic
• 1 Whole onion large
• 6 sprigs Thyme
• 3 sprigs Rosemary
• 1 tsp Allspice berries
• 1 tsp Black peppercorns
• 2 tbsp Chopped basil
• 2 tbsp Chopped oregano
• 1 Cinnamon stick