Method

Toast the dried guajillo chiles on a hot dry griddle for a couple of minutes, turning them frequently with tongs so they don't scorch.  Soak the toasted chiles in the boiling water.

Grind the cumin seeds, cloves, and allspice with a mortar and pestle or in an electric coffee or spice grinder.

Drain the soaked chiles, reserving the liquid (save to make soup).  Working in batches if necessary, place them in a blender with the ground spices, oregano, garlic, onion, vinegar, the 2 teaspoons of salt, and about 1/2 cup of the soaking liquid.  Process to a smooth puree, stopping occasionally to scrape down the sides with a rubber spatula.

Season the lamb with salt and pepper.  Slather the seasoning paste all over the meat.  Arrange in a large bowl (or any nonreactive container that's large enough), cover tightly with plastic wrap, and refrigerate overnight or for at least 4 hours.  Remove from the refrigerator, and allow the meat to come to room temperature before cooking; this could take up to 2 hours.

Preheat the oven to 325°F.

Choose a deep roasting pan or baking dish that is large enough to hold the meat snugly.  Scatter half the avocado leaves and half the fresh thyme ont he bottom of the pan and arrange the meat on top.  Scatter the remaining half of the avocado leaves and thyme over the meat.

Cover the pan (or wrap very tightly with several layers of foil if there is no lid) and bake for 6 to 7 hours.  The meat should be completely cooked throughout and very tender, almost falling off the bone.  If using lamb stew meat it will begin to fall apart.  If using bone-in or boneless leg of lamb it shreds quite easily.

Remove the meat from the pan along with about half the roasting juices and residue and reserve for reheating with the lamb.  Leave the remainder of the juices and residue in the roasting pan to make a soup.  Let the lamb cool enough so that you can handle it.  Remove any large pieces of avocado leaf, if any remain.  Shred the meat fairly coarsely.  It can be easily reheated by warming it slowly in its own juices.

Yield: About 5 pounds cooked meat.

NOTE: " You'll want to use meat that is a little fatty because it will add to the richness of the dish.  I'd advise against using rack of lamb not only because it's expensive, but because it will not benefit from the long cooking process."  Janos Wilder , though this won't work

Reprinted with permission from ©2008 Janos Wilder The Great Chiles Rellenos Book, published by Ten Speed Press click for book review

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