Chile con Carne-(lamb)
Source of Recipe
Compilation
List of Ingredients
Sauce;
10-12 whole dried ancho chilis, or 1/2 of a Hatch "Big Jim"
1/4 of a chipotle in adobo sauce
3 C hot water
3 cloves garlic, pressed
3 T grated onion
1 mandarin orange peel
1 tsp mexican oregano
1 1/4 tsp ground cumin
2 T oil
1 T flour
1 heaping T brown sugar
1 tsp salt
2 T lime juice
1 8-oz can tomato sauce
1 1/2 pound lamb, in 1/2 inch cubes
1 small onion, chopped
flour
salt
pepper
thyme
Recipe
Sauce;
Fry the dried chilies on the skin side and place in the hot water, or roast chilies in oven at 375 degrees until charred and blistered all over. Cool in a paper sack to steam. Scrape skin from chilies. Split the chilies and scrape out seeds and veins. Leave some if you like it extra hot. Cover with hot water for 1 hour. Do not discard water. Place chilies garlic and orange peel with 1 C hot water in blender, blend until smooth. Combine with remaining water and rest of ingredients in a stock pot. Simmer, uncovered 10 minutes to blend flavors.
Dredge the meat in some flour with salt, pepper, and 1/2 tsp thyme, or to taste. Brown the onions in fat, add the meat and cook until the flour is lightly browned. Add the sauce and simmer until the meat is tender. Add water if necessary.
Serve with steamed potatoes and plenty of tortillas to tear bits off of and fold the meat into.
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