5 dried ancho chiles
1 bone-in lamb shoulder (8 to 10 pounds)
2 tablespoons salt
1 tablespoon freshly ground black pepper
2 tablespoons chipotle chile in adobo
5 celery stalks, roughly chopped
5 cloves garlic, smashed
4 ripe tomatoes, diced
2 carrots, roughly chopped
3 sprigs fresh thyme
3 sprigs fresh oregano
5 bay leaves
2 medium onions, cut into chunks
One 12-ounce bottle dark beer, such as Negra Modelo
2 cups chicken stock or water
1/2 teaspoon chile powder
1 bunch fresh cilantro, chopped
Corn tortillas, for making tacos
Chile De Arbol Tomatillo Salsa, recipe follows
One 10-ounce package Cotija
1 bunch radishes, chopped
6 cloves garlic
5 tomatillos, husked
5 plum tomatoes
1 whole onion, quartered
5 dried chiles de arbol
3 dried ancho chiles
3 dried guajillo chiles
2 tablespoons chopped fresh cilantro
1/2 tablespoon sugar
Salt and pepper