Name: Oaxacan Lamb in Spicy Tomatillo Sauce
Cook time: 1 hr
Total time: 3 1/2 hr
Yield: Makese 6 to 8 servings
Ingredients: 1/4 ounce dried avocado leaves; 4 lamb shanks (about 4 pounds total); 2 oz dried costeño rojo chiles, wiped clean; 2 1/4 pounds fresh tomatillos, husked and rinsed; 2 garlic cloves, coarsely chopped; 2 1/2 cups chopped cilantro; 2 tablespoons vegetable oil; warm corn tortillas

In Chalcatongo, Jiménez purchases pit-roasted lamb, then warms up the meat in a simple tomatillo sauce rich with the earthy zing of costeño rojo chiles. On this side of the border, you'll have to cook your meat first, but our adaptation (we slow-roast it) couldn't be easier.

Cooks' notes:

·Lamb can be roasted and shredded 3 days ahead and chilled. Chill juices separately; discard solidified fat.
·Lamb in sauce can be made 2 days ahead and chilled (covered once cool).

Recipe notes

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