Barbecue Goat or Lamb - (Barbacoa De Cordero)

4 guijillo chiles
2 tsp cumin seeds
1 tsp ground cloves
10 allspice berries
1/3 cup Mexican oregano
12 sprg fresh thyme
6 garlic cloves
1 Spanish onion roughly chopped
1/3 cup cider vinegar
1 goat - (12 lbs) quartered (or 6 to 8 lbs lamb shoulder)
Salt to taste
Freshly-ground black pepper to taste
1 pkt dried avocado leaves - (2 lbs)*

* Note: Fresh avocado leaves are toxic, they must be dried to be used for
cooking.

Toast chiles, cover with boiling water in a deep bowl, and set aside for
20 minutes. Grind cumin, cloves, allspice, and oregano in coffeegrinder.
Drain soaked chiles, puree in blender the chiles, ground spices,thyme,
garlic, onion, vinegar, and 1/2 cup of water. Process until smooth. Push
mixture through a sieve. Season goat with salt and pepper. Rub pasteall
over the meat. Arrange in a bowl and allow to marinate for 4 hours,
refrigerated. Preheat oven to 325 F. In a deep roaster pan scatter half of
the avocado leaves on the bottom, place meat on top of the avocado leaves
and scatter the remaining leaves over the meat. Cover the pan tightly with
aluminum foil. Cook the goat 6 to 7 hours until meat is falling off the
bone. If using lamb shoulder cook for 4 hours.

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