Recipe by flower7
This is from Rick Bayless. It is time consuming, but delicious! Good garnishes are goat cheese, chives, fried or baked tortilla strips and chopped cilantro.
Top Review by Outta Here
Very tasty! Served it with cornbread. This would be good over rice or egg noodles, also. The dried pasillas have a smoky flavor like paprika, so dish is a little like a "goulash". I might try adding an onion, also, next time. Thanks for posting this!
- 16 whole garlic cloves, unpeeled
- 12 large dried pasilla peppers (about 4 oz total)
- 2 teaspoons dried Mexican oregano
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon ground cumin
- 2 tablespoons vegetable oil
- 2 lbs lamb shoulder, cut into 1 inch cubes
- 3 cups beef broth
- 1 1⁄2 lbs assorted mushrooms (I use crimini, shitake & oyster)
- 1⁄4 cup thinly sliced epazote or 1⁄4 cup cilantro
- 1 tablespoon hot sauce, to taste
- 3 tablespoons masa harina or 3 tablespoons all-purpose flour
Directions See How It's Made
- Roast the unpeeled garlic on an ungreased griddle or heavy skillet over medium heat, turning occasionally, until soft and blackened in spots, about 15 minutes; cool and peel.
- While the garlic is roasting, stem and seed the chiles.
- Toast the chiles on another side of the griddle or skillet, 1 or 2 at a time, opening them out flat and pressing them down firmly with a spatula.
- In a few seconds, when they crackle, flip them and press down to toast the other side.
- In a small bowl, cover the chiles with hot water, and let them rehydrate for 30 minutes, stirring frequently to insure even soaking.
- In a food processor or blender, combine the chiles and a 1/2 cup of water, along with the garlic, oregano, black pepper and cumin.
- Blend to a smooth puree, scraping down and stirring frequently (add more water if the mixture won't move through the blender).
- With a rubber spatula, press the chile mixture through a medium-mesh strainer into a bowl.
- Heat the oil in a 4-quart pot over medium-high heat.
- When hot, add the lamb and brown thoroughly, about 8 minutes.
- Add the chile puree and stir for about 5 minutes as the mixture thickens.
- Stir in beef broth and simmer until lamb is tender, about 2 hours.
- Add mushrooms, epazote, hot sauce and masa harina.
- Partially cover and simmer gently over medium-low, stirring frequently, until mushrooms are soft and the sauce has reduced to coat the meat rather thickly, about 30 minutes.
- Taste and season with salt.