Lamb Barbacoa

Directions

1. 1
   Toast the chiles in a dry cast iron skillet on medium heat for a few minutes on each side and then turn off the heat and fill the skillet with water. Let the chiles soak for 20 minutes or until soft.
2. 2
   Cut the lamb into three-inch cubes and rub the meat with salt.
3. 3
   Drain the chiles from the soaking water and place in a blender. Add to the blender the garlic, the coffee, the water, the cinnamon, the oregano, the cumin and the agave nectar. Puree until smooth.
4. 4
   Coat the lamb with the chile puree, and let it marinate in the refrigerator for four hours.
5. 5
   Heat the oven to 250°F.
6. 6
   In a roasting pan, coat the bottom with some of the marinade. Place the onions and carrots on top of the marinade and then top this with the lamb.
7. 7
   Tightly cover the pan with foil, and then cook in the oven covered for four hours or until fork tender.
8. 8
   Shred meat with forks and serve in tortillas with cilantro, onions and salsa.