Step 1 (10min) Prep all of the adobo ingredients as described above. This can be done separately from (even a few days ahead of) the goat/lamb meat preparation.

Step 1 (3min) Heat a pan on the stove at high heat and toast the chiles and spices (items in prep bowl "A"). Put the toasted spices back into prep bowl "A" after 1-2 minutes. Watch carefully to avoid burning!

Step 2 (10min) Add the contents of prep bowl "B" to the hot pan and place back on the hot stove and char the ingredients. Put the charred veggies back into prep bowl "B". Peel the garlic cloves.

Step 3 (25min) Heat the neutral oil in a pot a dump contents of both prep bowls "A" and "B". Add water to cover and simmer for 25 minutes uncovered to reduce.

Step 4 (2min) Dump the contents of the pot into a blender and blend until smooth.

Step 5 (3min) Put the adobo into a storage container until the lamb is ready.

Step 1 (10min) Prep all of the goat/lamb ingredients as described above. If the adobo was made ahead of time, pull out of the refrigerator or freezer to allow to come up to room temperature.

Step 2 (2hrs) Add water to the large cooking pot to cover the meat and all ingredients and simmer covered for 2 hours. Add water if necessary to keep the meat submerged. Skim the scum off of the top periodically if it builds up.

Step 3 (5min) Remove the lamb meat from the liquid and place into a large mixing bowl. Don't dump out the cooking liquid yet. Break up the goat/lamb until shredded

Step 4 (5min) Add in the adobo sauce a large spoonful at a time and mix well. Add spoonfuls until the meat is covered in sauce, but not swimming in it. Its now ready to be used in the final dish preparation.

[As Tacos] Serve in fresh, high quality corn or flour tortillas that have been warmed on a flat top then allowed to steam for a few minutes in a tortilla warmer. Top with cheese (queso oaxaca is my favorite), cilantro and pickled red onion. Salsa isn't necessary since the barbacoa meat is already very saucy.

[As Enchiladas] Use large corn tortillas. Dip the tortillas in the enchilada sauce, and put a strip of barbacoa meat and oaxaca cheese. Some chopped sauteed mushrooms or roasted pobalanos is also nice. Roll the tortilla and put into a baking pan. Repeat until the pan is full and the enchiladas can't move. Top with enchilada sauce and shreeded cheese and bake in an over at 350 for about 20 minutes. If necessary, turn on the broiler so the cheese melts and browns slightly. Remove from the oven and let rest for a few minutes. When serving, top with a veggie mixture of thinly sliced cabbage, chopped cilantro, and thinly sliced jalapeno (use a mandolin on the cabbage and jalapeno).

[On Chilaquiles] Barbacoa meat can be sprinkled as the last step in any good chilaquiles recipe.

[In Rellenos] Slice open Poblano peppers on one side and scope out the seeds. Stuff the peppers with oaxacan cheese and barbacoa meat. Also stuff in sauteed mushrooms or roast/sliced poblano peppers. Place the rellenos on a sheet tray and roast for at 350 for 20 minutes or so. When serving, top with crema (out of a squeeze bottle in a zig/zag motion) and sprinkling of chile powder.

In some regions of Mexico, barbacoa is made with goat or lamb. Thats something we don't see too often in the States where more often than not, beef is used. I really appreciate the unique flavor of goat or lamb and highly recommend you give this try.