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1. Toast the guajillo chiles and ancho chiles in a dry skillet over medium heat for 20 to 30 seconds per side until fragrant. Transfer to a bowl, cover with hot water and soak for 15 to 20 minutes until pliable.
6 pieces Guajillo chiles, stemmed and seeded,
3 pieces Ancho chiles, stemmed and seeded
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2. Char the tomatoes, 1 white onion (quartered) and garlic in the dry skillet or under a hot broiler for 8 to 10 minutes until blackened in spots.
3 pieces Tomatoes,
1 pieces White onion, large,
6 clove Garlic
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3. Drain the chiles and blend with the charred tomatoes, onion, garlic, chipotle in adobo, apple cider vinegar, Mexican oregano, ground cumin, whole cloves, 1 tsp of the kosher salt and 1 cup of the water until completely smooth. Strain through a fine sieve for a silky sauce.
1 tbsp Chipotle in adobo,
0.2 cup Apple cider vinegar,
2 tsp Mexican oregano,
2 tsp Ground cumin,
3 piece Whole cloves,
1 tsp Kosher salt,
1.0 cup Water
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4. Preheat the oven to 160°C (320°F). Season the lamb shoulder with the remaining kosher salt. Heat the lard in a large Dutch oven over medium-high heat and sear the lamb in batches for 3 to 4 minutes per side until deeply browned. Set aside.
1.5 kg Lamb shoulder, bone-in, cut into 5 cm chunks,
3 tbsp Lard or neutral oil,
1 tsp Kosher salt
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5. Return the lamb to the pot, pour in the chile sauce and the remaining water, and add the cinnamon stick and bay leaves. Bring to a gentle simmer, cover and braise in the oven for 3 hours until the lamb is fork-tender.
1 piece Cinnamon stick,
3 piece Bay leaves,
5.0 cup Water
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6. Lift the lamb out and shred it, discarding bones, excess fat and the cinnamon stick and bay leaves. Skim the red fat from the surface of the broth and reserve it for crisping tortillas. Season the consommé with the juice of 2 limes and more salt to taste, then keep it hot. Moisten the shredded lamb with a ladle of consommé.
2 pieces Limes
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7. Dip each corn tortilla in the reserved red fat and place on a hot griddle over medium heat. Top half of each with shredded lamb and Oaxaca cheese, fold over, and cook 2 to 3 minutes per side until crisp and the cheese melts.
18 pieces Corn tortillas,
300 g Oaxaca cheese or quesillo, shredded
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8. Ladle the hot consommé into small cups and top with finely chopped white onion and cilantro. Serve the tacos with the remaining lime cut into wedges for squeezing, and dip each taco into the consommé while eating.
2 pieces Limes,
0.5 cup White onion, finely chopped (for serving),
0.5 cup Fresh cilantro, chopped (garnish)
