Jalisco style spit-roasted lamb

1. Begin by stemming, deseeding, and deveining the Ancho chiles, Guajillo chiles, and Pasilla chiles. Place the prepared chiles in a bowl and cover them with very hot water. Allow them to rehydrate for at least 20 minutes until softened.

2. While the chiles rehydrate, peel the Garlic cloves and roughly chop the White onion.

3. In a dry pan over medium heat, lightly toast the Mexican oregano, Cumin seeds, Whole cloves, and Black peppercorns until fragrant, about 1-2 minutes. Be careful not to burn them.