three pound boneless lamb shoulder
six dried ancho chiles
three dried chipotle chiles
one habanero chile
three serrano chiles
nine garlic cloves
one pint veal stock
one small can crushed san marzanos
one cup dry white wine
sliced shredded savoy cabbage
These are the chiles.
These are the fresh herbs.
Boil a few cups of water, turn off the heat, put in the dried chiles (after removing the seeds and stems), cover, and steep for a half hour, stirring once in a while.
Dump the reconstituted chiles, the chile water (taste it to be sure it isn’t bitter first), the garlic, and the fresh chiles (after removing the seeds and stems) into the blender and blend the living fucke out of it.
Dump the blended chile mix into the braising pot, add the wine, tomatoes, herbs, and stock, and bring to a boil.
Look at this beautiful piece of lamb shoulder!
Put the shoulder in the pot, turn the heat down to a low simmer, and cover. Braise the fucke out of it, basting/stirring every half hour or so.
Done! It took a good solid five hours of braising to reach proper tenderness, where a meat fork slides all the way through with almost no resistance.
Remove the meat.
Reduce the fucke out of the braising liquid after removing the herbs, salting to taste when it’s almost done reducing.
Dump the meat back in, stir well, and turn off the heat. Like I said about the green chile pork shoulder, if you let the shitte steep over night and then reheat it the next day for the tacos, it’s even better. But fucke that; gotta eat it now!
Warm the torillas and dollop the shitte out.
Garnish the fucke out of it with the condiments.
How fucken good does that look!?!?!?!?!?