These recipes come together differently, but they share a result: spicy, fork-tender meat. All you need is a stack of hot corn tortillas to sop up the delicious juices
Photo, Annabelle Breakey; food styling, Randy Mon
Jeff Smedstad, chef-owner of Elote Cafe ($$; closed Sun; elotecafe.com) in Sedona, Arizona, learned the secrets to great adobos (a type of chile-rich sauce) in the markets of central Mexico. This lamb dish is adapted from one in his book, Elote Cafe Cookbook (Elote Cafe Publishing; $30).
Recipe: Lamb Shanks Adobo