3 pounds boneless lamb shoulder
5 ancho chiles
3 guajillo chiles
8 cloves of garlic, peeled and sliced
¾ cup of brewed coffee
½ cup of water
½ tsp. cinnamon
1 tsp. oregano
1 tsp. cumin
1 tbsp. agave nectar
1 onion, cut into fine slivers
Salt to taste
Toast chiles over medium heat on each side and then turn off the heat and fill the skillet with water. Let the chiles soak for 22 minutes until soft.
Cut the lamb into two-inch cubes and rub with salt.
Drain the chiles and place in a blender. Add the garlic, coffee, water, cinnamon, oregano, cumin and agave nectar. Puree until smooth.
Cover the lamb with the chile puree, and let marinate in the refrigerator for at least six hours.
Heat the oven to 250. In a roasting pan, coat the bottom with marinade. Place onions on top and then top with the lamb.
Cover with foil, and then cook for four hours or until tender.
Shred meat with forks and serve on homemade tortillas with the traditional cilantro, onions and salsa verde.