Place all ingredients in a food processor and blend until completely emulsified; set aside.

Chef’s Note: Marinade is a 6.5/10 on the spicy scale. To make marinade less spicy, omit chile de arbol and use only half a chipotle pepper.

Thaw leg of lamb in refrigerator for 24 to 26 hours.

Take lamb out of refrigerator and remove butcher’s twine.

Pat dry with paper towel and season generously with salt and pepper on all sides; allow lamb to come to room temperature on counter for an hour.

Preheat oven to 325 degrees Fahrenheit.

Line the bottom of a Dutch oven with orange and onion slices; set aside.

Add grapeseed oil to a large cast-iron pan and bring to medium-high heat.

Sear lamb on all sides to get a nice, browned crust – about 2 minutes on each side.

Place seared lamb in Dutch oven on top of orange and onion slices and pour Barbacoa marinade over it; shake Dutch oven to disperse marinade evenly across the bottom and add bay leaves.

Put Dutch oven in preheated oven and cook for 3 hours 30 minutes to 4 hours until fork-tender, checking for doneness at the 3-hour mark.

Remove lamb from oven and place in clean large cast-iron pan or oven-proof serving dish and shred with 2 forks, discarding any unwanted fat.

Strain the braising liquid from Dutch oven and pour desired amount of liquid over lamb; season to taste with salt and pepper.

Serve with cilantro rice, corn elote salad, and warm tortillas.

Use a fine mesh strainer to thoroughly rinse rice with cold water for about 1 minute and then drain.

Add olive oil and garlic to medium-sized sauce pot and sauté on medium heat until fragrant, about 30 seconds.

Add lime juice and continue sautéing for another 20 seconds.

Add chicken stock, rice, butter, and salt to sauce pot and bring to a boil.

Cover with a lid, reduce heat to a simmer, and cook for 15 minutes.

With lid still on, remove from heat and let steam for 10 minutes, then fluff with fork and stir in cilantro.

Place all ingredients in a food processor and blend until fully incorporated; season to taste with salt and pepper.

Preheat grill to medium-high heat.

Toss corn with olive oil, 1 tablespoon kosher salt, and 1 teaspoon black pepper.

Grill corn until tender and golden brown, about 5 minutes on each side.

Remove from grill and cut kernels off cob.

In a medium bowl, toss corn kernels with a pinch of salt and pepper, lime juice, and 1 tablespoon cilantro.

Top with chipotle crema, Cotija cheese, and remaining cilantro and sprinkle with smoked paprika.

While grill is still hot, warm flour tortillas for about 15 seconds on each side until lightly charred.