| 4 | c | Chicken broth |
| 5 | oz | Dried ancho chiles, stemmed, seeded |
| 3 | | Canned chipotle chiles in adobo sauce |
| 1/4 | c | Plus 2 TBS olive oil |
| 1 | | 5-lb leg of lamb, boned & trimmed |
| 2 | lg | Onions, diced |
| 4 | | Garlic cloves, finely chopped |
| 12 | oz | Firestone Double Barrel Ale |
| 1 | cn | (28 oz) chopped tomatoes, drained |
| 1/4 | c | Ground pasilla chili powder |
| 3 | tb | Ground cumin |
| 5 | cn | (15-ounce) black beans, rinsed, drained |
| 1/4 | c | Fresh lime juice |
| | AVOCADO SALSA |
| 3 | lg | Ripe avocados, peeled, pitted, diced |
| 7 | tb | Fresh lime juice |
| 1/4 | c | Finely chopped red onion |
| 6 | tb | Chopped fresh cilantro |
| 3 | | Jalapeno chiles, seeded, minced |
| | Salt and pepper to taste |
