Chile Braised Lamb Tacos Recipe

Ingredients

• 3 dried ancho chiles, halved, stems removed
• 2 dried arbol chiles, halved, stems removed
• 2 cups boiling water
• 2 tablespoons cider vinegar
• 1 teaspoon cumin seed
• 1 teaspoon oregano
• kosher salt
• black pepper
• 2 bone-in lamb shanks (about 3 1/2 pounds)
• 4 cups chicken stock
• 1/3 cup lime juice
• 1/3 cup sugar
• 1/3 cup red wine vinegar
• 2 chilies, seeded and cut into rings
• 3/4 cup fresh cilantro leaves, coarsely chopped
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 4 -6 tomatillos, husked and coarsely chopped
• 2 garlic cloves, smashed and quartered
• 1 ripe avocado, halved, pitted, peeled and diced
• 1/2 medium onion, coarsely chopped (about 1/2 cup)
• 1/2 jalapeno, coarsely chopped with seeds
• 1 lime, juice of
• 12 white corn tortillas
• 1/2 cup fresh cilantro leaves, chopped
• 4 medium radishes, thinly sliced
• 1/2 cup queso fresco, crumbled (1 1/2 ounces)
• lime wedge, for serving