1Begin by toasting the Ancho chiles, Guajillo chiles, and Pasilla chiles lightly on a comal or dry pan until fragrant, taking care not to burn them. Remove the stems and seeds, then rehydrate them in hot Water for 20 minutes until softened.
2In a blender, combine the rehydrated Ancho chiles, Guajillo chiles, Pasilla chiles, 50 grams of Garlic cloves, 100 grams of White onion, Cumin seeds, Mexican oregano, Black peppercorns, Cloves, White vinegar, and 15 grams of Fine sea salt with 500 grams of Water until a smooth adobo paste is formed.
3Cut the Lamb shoulder into large, manageable pieces. Generously coat the Lamb shoulder with the prepared adobo paste, ensuring all surfaces are covered. Marinate the Lamb shoulder in the refrigerator for at least 4 hours, or preferably overnight.
