Lamb barbacoa with consomé, salsa verde and tortillas

Instructions

1. Preheat the oven to 160˚C.
2. For the marinade, place the ancho and guajillo chiles in a heavy – based saucepan over high heat and stir for a few minutes or until fragrant. Pour over 500 ml (2 cups) water and stand for 5 minutes to soften. Transfer the chillies and soaking water to a blender with the remaining ingredients and process until smooth.
3. Wave the banana leaves directly over an open flame for a couple of seconds to make them pliable enough to work with.
4. Line a deep roasting tray with the banana leaves and place the lamb shoulder on top. Cover with the marinade and the rest of the banana leaves. Cover the pan tightly with foil, then bake for 3 hours or until falling apart.
5. Remove the lamb from the oven and use 2 forks to pull the meat apart. Strain the liquid and keep warm.
6. Meanwhile, for the salsa verde, place all the ingredients in a blender and process until still a little chunky. Season to taste, then transfer to a serving bowl.
7. For the tortillas, preheat a heavy–based frying pan over medium–high heat. Mix the masa harina, salt and warm water until a smooth dough forms. Shape the mixture into 50 g balls, then use a tortilla press or rolling pin to flatten. Cook the tortillas for 30 seconds on each side, stacking on a plate wrapped in a cloth as you go to keep them warm.
8. Combine the chopped onion and coriander in a bowl.
9. Serve the lamb barbacoa in the warm tortillas topped with a good spoonful of salsa verde and the onion and coriander mix, with a wedge of lime.