Cut the meat into pieces and place in a skillet with 1 dried chipotle pepper, 1/4 onion, 1 bay leaf, salt, and pepper. Pour in the broth and cook over medium-high heat. Once the broth boils, reduce the heat to low, cover, and simmer for 3 hours.

Roast the 6 cherry tomatoes, 3 cloves of garlic, and 1/4 onion in the oven at 400°F (200°C) for 30 minutes. While the meat cooks, cut the kernels off the corn cobs, trim the ends off the green beans, and wash them.

When the meat is cooked and shreds easily, strain the broth (reserve the liquid), shred the meat, and keep it warm. I like to let it cool before shredding.

Cut the potato and boil in salted water. Heat a skillet over medium-high heat and add a little vinegar, then add the chopped roasted tomato mixture and cook for 5 minutes until thickened. Add 2 tablespoons of brown sugar, then add the shredded lamb and corn.

Cover and cook for 2 minutes.

Steam the green beans for 3 minutes and make mashed potatoes with butter and salt. Serve with sour cream and lime.