Barbacoa

Toast the dried guajillo and ancho chilies in a dry skillet for one minute per side until fragrant, then soak them in hot water for twenty minutes until completely softened.

Blend the softened chilies with garlic, cumin, oregano, vinegar, cloves, salt, and water into a smooth, rich adobo paste that will coat and flavor the lamb.

Season the lamb shoulder generously with the adobo paste, rubbing it into every crevice, and place it in a large Dutch oven with bay leaves and any remaining sauce.

Cover the pot tightly with foil and a heavy lid, then cook in a 150-degree oven for three and a half hours until the meat is falling-off-the-bone tender and deeply flavored.

Shred the tender meat with two forks, mix it with the cooking juices, and serve piled high on warm corn tortillas with fresh cilantro, diced onion, and a squeeze of lime.