Borrego Tatemado

 From 'The Road to Mexico' by Rick Stein
Borrego Tatemado Rick discovered this slow-cooked lamb recipe in a little restaurant in the Valle de Guadalupe, 'La Cocina de Dona Esthela'.

  1. Toast the chillies and garlic cloves in a hot, dry frying pan until fragrant.
  2. Transfer the chillies to a bowl, cover with just-boiled water and leave them to soften for 20 minutes.
  3. Peel the garlic and put it in a blender with the salt, oregano, and the soaked, drained chillies; then blitz with enough of the soaking water to make a fairly thick paste.
  4. Pierce the lamb all over with a fork, rub it with the chilli paste and leave to marinade for 2-4 hours.
  5. Preheat the oven to 170°C.
  6. Pour 150-200ml of water into the bottom of a large, cast-iron casserole dish and add the lamb. Cover with tight-fitting foil and cook for 3-3½ hours or until the meat is very tender and falling off the bone.
  7. Preheat the grill. Drain off the juices from the meat, place it on a baking tray and put it under the grill for 5-10 minutes until it’s well browned on top.
  8. Shred the meat with 2 forks, then serve it with the cooking juices, warmed tortillas, chopped onion, coriander, and lime wedges.