Lamb Chili With Mushrooms (Rick Bayless) |
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Prep Time: 60 Minutes Cook Time: 180 Minutes |
Ready In: 240 Minutes Servings: 8 |
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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. Ingredients:
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 |
salt |
Directions:
1. 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.
2. While the garlic is roasting, stem and seed the chiles.
3. 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.
4. In a few seconds, when they crackle, flip them and press down to toast the other side.
5. In a small bowl, cover the chiles with hot water, and let them rehydrate for 30 minutes, stirring frequently to insure even soaking.
6. Drain.
7. 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.
8. Blend to a smooth puree, scraping down and stirring frequently (add more water if the mixture won't move through the blender).
9. With a rubber spatula, press the chile mixture through a medium-mesh strainer into a bowl.
10. Heat the oil in a 4-quart pot over medium-high heat.
11. When hot, add the lamb and brown thoroughly, about 8 minutes.
12. Add the chile puree and stir for about 5 minutes as the mixture thickens.
13. Stir in beef broth and simmer until lamb is tender, about 2 hours.
14. Add mushrooms, epazote, hot sauce and masa harina.
15. 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.
16. Taste and season with salt.
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