Lamb Barbacoa in Adobo

subheading: For the marinade:

10 dried guajillo chile peppers, stemmed and seeded

10 dried ancho chile peppers, stemmed and seeded

5 cups water

⅓ cups apple cider vinegar

1 medium Roma tomato, cut into quarters

½ medium white onion, coarsely chopped (about ½ cup)

3 medium cloves garlic

1 tablespoon dried oregano

½ teaspoon ground cinnamon

½ teaspoon ground allspice

½ teaspoon freshly ground black pepper

5 whole cloves, stems removed

2 ½ teaspoons kosher or sea salt

3 tablespoons safflower or vegetable oil

subheading: For the vegetable base:

2 medium white onions, coarsely chopped (about 2 ½ cups)

1 ½ pounds carrots, peeled and cut crosswise into chunks

1 ½ pounds red potatoes, peeler and cut into large cubes

8 ounces dried garbanzo beans, soaked overnight in 3 cups of very hot water, then drained

12 ounces light colored beer, such as Corona, 1 bottle

3 cups water

A few bay leaves

1 ½ teaspoons kosher or sea salt

subheading: For the meat:

8 pounds bone-in leg or shoulder of lamb, or both

1 pound Banana leaves

5 to 6 fresh or dried avocado leaves, optional

subheading: For assembly:

Lime wedges, for serving

Warmed corn tortillas

Directions at patijinich.com

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