3 dried ancho chiles, halved, stems removed
2 dried chiles de arbol, halved, stems removed
2 cups boiling water
2 tablespoons cider vinegar
1 teaspoon cumin seeds
1 teaspoon oregano
Kosher salt and cracked black pepper
2 bone-in lamb shanks (about 3 1/2 pounds)
4 cups chicken stock
1/3 cup lime juice
1/3 cup sugar
1/3 cup red wine vinegar
2 chiles, seeded and cut into rings
3/4 cup fresh cilantro leaves, coarsely chopped
1 teaspoon ground cumin
1 teaspoon kosher salt
4 to 6 tomatillos, husked and coarsely chopped
2 cloves garlic, smashed and quartered
1 ripe avocado, halved, pitted, peeled and diced
1/2 medium onion, coarsely chopped (about 1/2 cup)
1/2 jalapeno, coarsely chopped with seeds
Juice of 1 lime
12 white corn tortillas
1/2 cup fresh cilantro leaves, chopped
4 medium radishes, thinly sliced
1/2 cup queso fresco, crumbled (1 1/2 ounces)
Lime wedges, for serving
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