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This recipe is based on one given to us by SAVEUR contributing editor Rick Bayless.

Yield: makes 1 1/4 Cups

Ingredients

  • 12 dried guajillo chiles (or substitute 8 ancho chiles)
  • 5 cloves garlic, peeled
  • 3 Tbsp. cider vinegar
  • 2 tsp. sugar
  • 1 tsp. kosher salt
  • 34 tsp. black pepper
  • 14 tsp. ground cumin
  • 14 tsp. ground cinnamon
  • 1 (3-lb.) piece of lamb shoulder or leg

Instructions

  1. Stem and seed dried chiles (or substitute 8 ancho chiles) and put them into a bowl; cover with boiling water to let soften for 30 minutes.
  2. Drain and transfer to blender along with garlic, 3 tbsp. water, cider vinegar, sugar, salt, pepper, cumin, and 1 cinnamon. Purée until smooth.
  3. Rub mixture over shoulder or leg. Refrigerate for at least 2 hours.

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