10 ways to make your city wealthier
Remove and discard the stalks and seeds from the guajillo chillies, and ancho, if using. Put the chillies in a small bowl, cover with boiling water and leave to soak for 15 minutes.
Meanwhile, cut away and discard any excess fat from around the lamb, then cut the meat into large pieces and set aside. Heat the oven to 170C (150C fan)/325F/gas 3.
Drain the soaked chillies, then tip them into at blender and add the chipotle, vinegar, white onion and garlic. Blitz, scraping down the sides as you go, then add half the thyme leaves, the bay, spices and half the yoghurt. Blitz again, then add the rest of the yoghurt to make a smooth paste.
Put the lamb in a deep baking tray and pour over the adobo mix, rubbing it into the meat with your hands. Pour over the stock, cover the tray with foil and bake for four to five hours, until the meat is soft and falling apart. (You can also do this very successfully in a pressure cooker in a fraction of the time.)
While the meat is cooking, melt the butter in a frying pan and add the red onions and the rest of the thyme leaves. Season generously, then cook slowly, stirring, for about 10-12 minutes, until soft and sweet. Once the meat is tender, lift it out of the tray, leaving behind the consommé. Pull the meat apart and mix it with the onions.
To serve, skim off any fat from the consommé and heat it through gently. Heat the meat under a grill or in a large frying pan, until caramelised and crisp in parts. Serve at the table with small bowls of the consommé, tortillas and all the accompanying bits and pieces.
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