Lamb barbacoa with chickpea puree

Instructions Coat a lamb shank (or you can use a cheaper cut like pork shoulder) in some ancho chilli paste (available at most supermarkets) or a homemade spice rub if you have the time. Sear in a hot pan and then cook very slowly overnight in a covered pot with a couple of inches of water. In the morning, pour the juices over the crushed chickpeas, add a squeeze of lime for acidity. Shred the lamb, which will fall apart from the bone. Serve with tortilla chips or totopos – either warmed through or equally delicious served cold. Alternatively, you could serve on corn tortillas.