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1
Rehydrate the anchos and chipotles in a bowl and cover with hot, boiling water.
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2
Soak the chiles until they are soft, about 20 minutes.
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3
Add the chiles, paprika, oregano, cinnamon and garlic to a food processor.
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4
Pour in the oil and process until smooth.
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5
If the puree is too thick, add a tablespoon or 2 of the chile soaking liquid to thin to desired consistency.
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6
Place the lamb in a roasting dish and sprinkle all over with salt and pepper.
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7
Pour the puree on top, cover and marinate in the fridge for 3 to 4 hours.
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8
Preheat the oven to 275 degrees F. Thaw the banana leaves (if frozen) by running them under warm water.
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9
Line a turkey roaster or braising dish with the banana leaves, slightly overlapping them on one another.
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10
Remove the lamb from the marinade and place on the banana leaves.
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11
Wrap up the lamb with the banana leaves, tucking in the edges so it is completely covered.
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12
Add 1 1/2 cups water to the baking dish, then cover the entire pan with aluminum foil.
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13
Bake until the meat is tender and falling apart, 4 hours.
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14
Remove the foil and open the banana leaves.
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15
Shred the lamb with a fork and season with salt and lime juice.
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16
Serve with the warm flour tortillas, cilantro leaves, queso fresco, radishes and onions and pair with the Malbec.
