Barbacoa de borrego

Method

1. 1 Soak dried Mexican chilies in boiling water for 20 minutes, then blend them with garlic, onion, oregano, and salt to make a thick sauce.
2. 2 Spread the sauce all over the lamb, and refrigerate for at least 1 hour.
3. 3 Soften the banana leaves over a fire, wrap them tightly around the meat, and place it on a rack in a pot containing water and bay leaves.
4. 4 Cover tightly and steam over low heat for 3 hours until the meat is tender and the juices have drained to the bottom of the pot.
5. 5 Shred the meat, pour some of the broth from the bottom of the pot over it, and serve with tortillas, cilantro, and lime.

With an appliance

• Pressure cooker 2 hr 20 min

  Replace step 4: place the meat package on the rack and steam under high pressure for 55 minutes, then release the pressure naturally for 15 minutes; steps 1–3 and step 5 remain unchanged.