Barbacoa (Central — Slow-Cooked Lamb Cheek in Maguey Leaves)

Ingredients

• 1.5kg lamb cheeks, cleaned, trimmed of excess fat
• 8 guajillo dried chillies, seeds and stems removed
• 4 ancho dried chillies, seeds and stems removed
• 2 white onions, quartered
• 10 garlic cloves
• 2 bay leaves
• 3 cumin seeds
• 5g Mexican oregano, dried
• 5g Tellicherry black pepper
• 2 cinnamon sticks (Ceylon)
• 4 cloves
• 500ml beef stock
• 1 large maguey leaf (or parchment paper if unavailable), cleaned
• 50ml apple cider vinegar
• 15g salt
• For serving: warm corn tortillas, minced white onion, cilantro, lime wedges, salsa

Method

1. 1
   Toast all dried chillies in a dry pan 30 seconds per side until fragrant; soak in hot water 12 minutes until soft.
2. 2
   Blend soaked chillies with 250ml soaking liquid, half the onions, half the garlic, cumin, oregano, black pepper, cinnamon, and cloves until smooth; pass through a fine sieve, pressing solids.
3. 3
   Lay maguey leaf (or parchment) in a heavy pot or Dutch oven; arrange lamb cheeks in single layer on top with remaining onion quarters and garlic cloves scattered between.
4. 4
   Pour strained chile sauce and vinegar over meat; add stock and salt; fold maguey leaf over to cover meat (or lay parchment on top).
5. 5
   Cover pot tightly with foil and lid; braise at 140°C for 5 hours until lamb is extremely tender and nearly falling apart.
6. 6
   Remove from heat; shred meat directly in the cooking liquid with two forks; adjust seasoning and skim surface fat.
7. 7
   Serve in warm bowls with generous broth, accompanied by warm tortillas, onion, cilantro, lime, and salsa for assembly.