Barbacoa de Borrego (Mexican Slow-Cooked Lamb in Chilli Broth)

• 1 large Yellow onion
• 6 cloves Garlic
• 1 tbsp Olive oil
• 2 tbsp Guajillo chili powder
• 1 tbsp Ancho chili powder
• 2 tsp Ground cumin
• 2 tsp Dried oregano
• 2 tbsp Apple cider vinegar
• 750 ml Water
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 pieces Bay leaves
• 1.2 kg Lamb shoulder, boneless
• 1 piece Lime

1. Peel and roughly chop the onion. Peel the garlic cloves. Cut the lamb into large chunks and season with 1 tsp of the fine sea salt and the black pepper.
2. Heat the olive oil in a frying pan over medium-high heat. Brown the lamb in batches for 2–3 minutes per side until well coloured, then transfer to the slow cooker.
3. Lower the heat to medium and add the onion to the pan with a pinch of the remaining salt. Cook for 5–6 minutes until softened and lightly golden, then add the garlic and cook for 1 minute more.
4. Stir in the guajillo chili powder, ancho chili powder, ground cumin and dried oregano and cook for 30 seconds until fragrant. Add the apple cider vinegar and water, scraping up any browned bits, then simmer for 2 minutes.
5. Carefully blend the hot mixture until smooth. Pour it over the lamb, add the bay leaves, and stir to coat. Cover and cook on low for 3 hours, or until the lamb shreds easily.
6. Transfer the lamb to a bowl and shred it, discarding any large pieces of fat. Strain the cooking liquid into a saucepan and discard the bay leaves. Simmer the liquid for 10–15 minutes until slightly reduced and glossy, then stir in the remaining 1 tsp fine sea salt if needed.
7. Return a splash of the hot consomé to the shredded lamb to keep it juicy. Cut the lime into wedges. Serve the lamb with the remaining consomé on the side and squeeze over lime to taste.

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