Cordero Borracho al Xoconostle y Néctar Ahumado de Cascabel

Rehydrate the guajillo and ancho chiles by placing them in a bowl and covering with hot water for 20-30 minutes, until softened. Drain, reserving about 1/4 cup of the rehydration liquid.

Prepare the Adobo: In a blender, combine the rehydrated guajillo and ancho chiles, diced xoconostle, 6 peeled garlic cloves, 1/2 chopped white onion, 1/4 cup apple cider vinegar, ground cumin, dried Mexican oregano, ground cloves, ground cinnamon, black peppercorns, 2 teaspoons salt, fresh orange juice, and 2 tablespoons olive oil. Blend until a smooth, thick paste forms, adding 1-2 tablespoons of the reserved chile liquid if needed to achieve desired consistency.

Marinate the Lamb: Pat the lamb shanks thoroughly dry with paper towels. Rub the adobo mixture generously over all surfaces of the lamb shanks. Place them in a non-reactive dish, cover tightly, and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to meld.

Sear the Lamb: Preheat your oven to 160°C (325°F). In a large Dutch oven or heavy oven-safe pot with a lid, heat the remaining 1 tablespoon of olive oil over medium-high heat. Sear the marinated lamb shanks on all sides until they develop a deep, golden-brown crust. Remove the seared shanks from the pot and set aside.

Deglaze and Braise: Add a splash of chicken or beef broth to the hot pot, scraping up any browned bits from the bottom with a wooden spoon. Return the seared lamb shanks to the pot. Pour in the dark Mexican beer and the remaining chicken/beef broth. Add the bay leaves and fresh thyme sprigs. Bring the liquid to a gentle simmer on the stovetop.

Braise: Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Braise for 3 to 3.5 hours, or until the lamb shanks are exquisitely fork-tender and nearly falling off the bone. Flip the shanks gently halfway through the cooking time to ensure even braising.

Prepare Smoked Cascabel Chile Nectar: While the lamb braises, toast the dried cascabel and morita chiles in a dry skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them. Immediately transfer them to a bowl and cover with hot water for 20 minutes to rehydrate. Drain. Meanwhile, roast the tomatillos, 2 garlic cloves, and 1/4 white onion until softened and slightly charred.

Blend Nectar: In a blender, combine the rehydrated cascabel and morita chiles, roasted tomatillos, roasted garlic, roasted onion, 1 tablespoon apple cider vinegar, honey or agave nectar, smoked paprika, and salt to taste. Blend until exceptionally smooth, adding a little water or broth (up to 1/4 cup) if needed to achieve a pourable, nectar-like consistency. For ultimate refinement, pass the nectar through a fine-mesh sieve to remove any lingering skin or seeds. Taste and adjust seasoning as necessary.

Rest and Serve: Once the lamb shanks are tender, carefully remove them from the Dutch oven and tent loosely with foil to rest for 10-15 minutes. Skim any excess fat from the braising liquid in the pot. You may reduce the braising liquid on the stovetop over high heat for a more concentrated sauce, or strain it and serve as is.

To Plate: Ladle a generous amount of the rich braising liquid onto individual plates. Carefully place a tender lamb shank on top. Drizzle generously with the silky Smoked Cascabel Chile Nectar. Garnish with freshly chopped cilantro, toasted pumpkin seeds (pepitas), and a few pickled red onions if desired for a bright counterpoint. Serve immediately, perhaps alongside warm corn tortillas, creamy polenta, or a delicate rice pilaf.