How about where the heck to get the chilhuacle negro chiles? I live in Philadelphia, with incredible resources for ingredients and cannot find these anywhere. I've been to ALL the Mexican grocery stores, small and large, with no luck.
How many quarts is a "large" dutch oven?
There are no instructions regarding the amount of maguey leaves that are needed for the recipe nor how they should be prepared/included in the dutch oven while cooking the lamb. Could someone update the recipe to include that information, please?