Slow-cooker lamb barbacoa

Cut a chunk of maguey leaf, avoiding touching the cut fibrous face, which can irritate the skin.

Char the leaf over an open flame to soften it, letting it blacken.

Heat a little oil in the slow cooker insert, salt the lamb shoulder and brown it on all sides.

Stem and seed the guajillo and ancho chilies.

Blend the chilies with the vinegar, a chipotle, cinnamon, dark brown sugar, oregano, garlic and two cups of water until completely smooth, a minute or two.

Strain through a medium sieve over the lamb, pressing through with a spatula.

Cut the softened leaf into three pieces and nestle them around the meat.

Cover and cook on high about six hours.

Break the lamb into large chunks on a platter, sprinkle with coarse salt and spoon the pan juices over.