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1
Preheat the oven to 325.
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2
Put the lamb in a deep roasting pan and add 4 cups of the water, the bell peppers, diced onion and the tomatoes and their juices.
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3
Season with salt and pepper.
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4
Tie the cloves, coriander seeds and 1 cinnamon stick in cheesecloth and add it to the pan.
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5
Cover tightly with foil and braise the lamb for 2 1/2 to 3 hours, until an instant-read thermometer inserted in the thickest part registers 180.
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6
Discard the spice bundle.
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7
Meanwhile, in a medium bowl, combine the sliced onion with the vinegar, sugar, 2 tablespoons of kosher salt and the remaining cinnamon stick.
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8
Let the onion stand at room temperature for at least 2 hours and up to 4 hours.
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9
Transfer the meat to a cutting board and let cool slightly.
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10
Transfer the peppers, onion and tomatoes to a bowl and reserve.
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11
Strain the cooking liquid into a heatproof measuring cup and skim off the fat.
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12
Transfer the cooking liquid to a large, deep skillet and simmer over moderate heat until reduced to 1 1/2 cups, about 20 minutes.
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13
Return the peppers, onion and tomatoes to the sauce.
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14
When the lamb is cool enough to handle, remove the strings from the roast and shred the lamb, discarding any excess fat.
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15
Add the lamb to the sauce and season with salt and pepper.
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16
In a large bowl, combine the masa harina with the remaining 2 1/2 cups of water and stir with a wooden spoon until a stiff dough forms.
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17
Add a few tablespoons of water if the dough seems very dry and crumbly.
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18
Add the olive oil and knead the dough until smooth.
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19
Divide the dough into 20 pieces and roll each one into a ball.
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20
Keep the dough balls covered with a lightly moistened towel; working with a few at a time, flatten the balls into 3-inch tortillas, a scant 1/3 inch thick.
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21
Heat a cast-iron griddle or skillet until hot.
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22
Add the tortillas in batches and cook over moderately high heat, turning once, until lightly browned and slightly crisp on the outside, 5 to 6 minutes.
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23
Serve the shredded braised lamb over the warm tortillas, garnished with the pickled onions and cilantro leaves.
