Ingredients
- 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