Crepa de Cordero en Adobo from We Are La Cocina by Gabriela Guerrero

Ingredients

• 5 or 6 fresh avocado or bay leaves (optional)
• 2 cups [280 g] all-purpose flour
• 4 eggs
• 3 tablespoons canola oil
• 1 cup [240 ml] water, plus more as needed
• 2 pounds [910 g] boneless leg or shoulder of lamb
• 1 medium plum tomato, cut into quarters
• ½ teaspoon salt
• ½ teaspoon ground cloves
• 1 cup [480 ml] chicken stock (store-bought)
• 5 dried guajillo chiles, stemmed and seeded
• 2 tablespoons apple cider vinegar
• ½ teaspoon freshly ground black pepper, plus more for seasoning
• 5 dried ancho chiles, stemmed and seeded
• 2½ teaspoons kosher salt, plus more for seasoning
• 2 teaspoons dried oregano
• ½ teaspoon ground cinnamon
• ½ teaspoon ground allspice
• ½ small white onion, coarsely chopped
• 2 garlic cloves, peeled
• 2 cups [480 ml] whole milk
• 3 large banana leaves, defrosted if frozen
• 2 tablespoons canola oil, plus more for greasing the crêpe pan