This dish is based off of traditional lamb barbacoa from Hidalgo but with a unique twist, lamb smoked in maguey and avocado leaves, and salsa spiked with a housemade tepache, which is a low-alcohol ferment of pineapple.
For the adobo:
To prep: Char maguey leaves over grill, place leaves on sheet pan and line up lamb shanks to fill pan. Place pineapple and avocado leaves above shanks and wrap maguey leaves around them.
To cook: Smoke for three hours.
For the adobo: In a saucepan, boil water and soak the chiles and avocado leaves. Blend with the rest of the adobo ingredients, strain with chinois.