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1 kg. of lamb (the part of the lamb you need is called 'aguay'on' inSpanish. I have no idea how it can be translated butalmost any section of lamb will do)
6 'ancho' pepper (or 'Chile ancho' It is the same as Anaheim Pepper butDRIED, all ).hot peppers used in this recipe are dried, do not usethem fresh).
3 'cascabel' pepper (or 'chile cascabel)
3 'morita' pepper (or 'chile morita)
2 cloves8 seeds of black pepper
1 chunck of cinammon
1/2 teaspoon of oregano
2 garlics
1/4 tablespoon of vinegar
1 small twig of thyme
3/4 tablespoons of waterSalt
2 tablespoons of lard

Put 'cascabel' and' morita' in boiling water for 2 minutes. Open the 'ancho' pepper, remove the seeds and toast them a little. Putin boiling water for 2 minutes also (the reason the peppers are put inwater is to soften them)

Put the meat in a stewpan, already cut in small pieces (don't heat)

Blend perfectly everything else. Mix it with the meat. Cover it andput in the fridge overnight.

Add melted lard and put it in the oven during 1 1/2 hrs. at 150Celsius degrees.

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