1.  Chuck the meat in a pot with water & 100ml of vinegar, let it rest for one hour with the lid on. (This helps tone down the lamb’s strong flavour.)
2. Once that’s done, give the meat a good rinse & then season it with just rock salt.
3. In the steamer, add some water with the rice, chickpeas, morita chillies, sliced carrots, garlic & half an onion. This will help cook the meat & create a beaut stock.
4. Since it’s tricky to find maguey at home, we’ll use banana leaves instead. Roast them directly over the flame, then place them in the steamer to make a bed for the meat.
5. Place the meat on top, cover it with the banana leaves, then wrap everything up with aluminium foil & put the lid on.
6. Cook over high heat until it starts to boil., then drop it down to a very low simmer. Let it cook for 6 hours.
7. After 6 hours, check if the meat’s nice & tender. Remove the bones & shred the meat.
8. Dice th other half onion & chop fresh coriander.
9. In a very hot dry frying pan, heat your tortillas until soft, hot & floppy. Wrap in a tea towel until ready to serve.
10. Place some Barbacoa on each tortilla, add the chopped onion & coriander along with some salsa verde with arbol chillies.

¡Buen provecho!