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Barbacoa de Borrego



7-8 pound square-cut lamb shoulder roast
2 tablespoons grill rub (or salt, pepper and chili powder)
For the chile puree:
2 ancho chiles, stemmed and seeded
2 guajillo chiles, stemmed and seeded
2 chipotle chiles, stemmed and seeded
For the soup:
2 tablespoons olive oil
2 celery stalks, cleaned and chopped
1 onion, chopped
4 cloves garlic, minced
14.5 ounce can stewed tomatoes
2 carrots, peeled and chopped
Leaves from 3 sprigs fresh rosemary, cleaned and chopped
Leaves from 3 sprigs fresh thyme, cleaned and chopped
Salt and pepper to taste
For Serving:
24 warm flour tortillas
1 cup chopped onions
2 tablespoons chopped cilantro
2 cups refried beans

Nutrition Facts

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