5 dried guajillo chiles
2 dried pasilla chiles
6 cloves of garlic
2 cups chicken stock
2 tablespoons vinegar
1 teaspoon dried oregano
1 teaspoon ground cumin
¼ teaspoon ground allspice
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
approximately 4-pound boneless leg of lamb, netted
In a large shallow skillet, toast the chiles until fragrant, about two minutes, over medium high. Cover with boiling water and let hydrate for 20 minutes, covered.
Drain the soaking water off the chiles and pop off their stems with your hands.
In a blender, combine the garlic, chicken stock, and chiles. Blend on low until a smooth, but not completely uniform puree forms. It will still have chunks of skin and seeds.
Position a fine mesh strainer over a large bowl and strain the chile garlic puree into the bowl, stirring and pressing as needed until only a seedy pulp remains (see above). Discard the seedy pulp.
Stir the vinegar, oregano, cumin, allspice, cloves and cinnamon into the chile garlic sauce.
Place the lamb into the sauce and turn once to coat. Cover and refrigerate for at least 4 hours.
When ready to cook, pour the soaking liquid and the lamb into the slow cooker and cook for 6 hours over low heat.
After 6 hours, remove the netting, shred the meat, and spoon some of the cooking liquid over to serve.
PREP TIME: 30 Minutes
COOK TIME: 6 Hours