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1
Preheat the oven to 350 degrees.
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2
Season the lamb all over with salt and pepper and place in a single layer in a roasting pan.
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3
Pour on the adobo sauce and toss to coat.
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4
Bake, uncovered, 45 minutes, then cover and bake 45 to 60 minutes longer, until the meat is soft and flaky.
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5
Transfer the meat to a cutting board.
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6
Pour the pan juices into a bowl or measuring cup and skim and discard the fat.
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7
Shred the meat.
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8
The lamb and pan juices may be kept together in the refrigerator up to 5 days.
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9
Warm over moderate heat 5 to 7 minutes before assembling the tacos.
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10
When ready to make the tacos, preheat the oven to 350/.
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11
Roast, peel, seed and slice the poblano chiles (see Note).
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12
Mix together the grated cheeses.
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13
Dip a corn tortilla in some water and shake off the excess.
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14
Toast one tortilla at a time in a nonstick pan over medium heat for about 1 minute on each side.
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15
Wrap in a towel to keep warm while you dip and heat the remaining tortillas.
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16
Make 12 stacks of 2 tortillas each on a baking sheet.
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17
Divide the lamb evenly among the tortillas.
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18
Top with poblano strips, sprinkle evenly with the cheeses and bake 3 to 4 minutes, to melt the cheese and heat through.
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19
Serve immediately.
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20
Note: Fresh chiles and bell peppers can be roasted over a gas flame or on a tray under the broiler.
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21
Keep turning so the skin is evenly charred, without burning and drying out the flesh.
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22
Transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes.
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23
(If you are rushed, you can place the bag in a bowl of iced water to speed things up.)
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24
The best way to peel is just to pull off the charred skin by hand and thendip the peppers briefly in water to remove any blackened bits.
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25
Do not peel the pepper under running water since that will wash away flavorful juices.
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26
Once peeled, cut away stems, seeds and veins.
