Lamb Tacos Barbacoa Style
Ingredients
- 2 dried ancho chiles
- 2 dried chipotle chiles
- 1 tablespoon paprika
- 2 teaspoons dried oregano
- 1/4 teaspoon ground cinnamon
- 5 cloves garlic, crushed
- 1/2 cup vegetable oil
- 3 pounds tied boneless lamb shoulder
- Kosher salt and freshly cracked black pepper
- 6 banana leaves
- 2 limes, cut into wedges
- 10 to 12 flour tortillas, warmed
- 1 cup picked fresh cilantro leaves
- 1 cup crumbled queso fresco
- 1 cup shaved radishes
- 1 red onion, shaved paper thin
- Malbec, for serving
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