Mixiote De Borrego En Mole Coloradito Lamb Shank In An Oaxacan Red Mole Sauce Food

OAXACAN LAMB SHANKS MOLE - MIXIOTE DE BORREGO EN MOLE COLORADITO

Steps:

• Prepare the mole sauce by combining tomatoes and garlic cloves in your blender and whirl until smooth, adding water if necessary.
• Strain and set aside.
• Grind the sesame seeds, peppercorns, oregano and cinnamon all together; set to the side.
• Make a lengthwise cut on 1 side of each ancho and guajillo chile and remove seeds. Place chiles in a heat resistant bowl and cover with boiling water; soak for 20 minutes or until soft.
• Place chiles and the water they've been soaking in in a blender.
• Whirl until smooth, strain and set to the side.
• In a stockpot, heat up about 3 tablespoons of oil and add the dried spices, stirring constantly to release the fragrant oils.
• Add the two purees and bring to a boil.
• Add the chocolate, sugar; salt to taste and let simmer for about 20 minutes.
• Preheat oven to 325°F.
• Season the lamb shanks with salt; sear shanks on all sides in a hot skillet with a little oil added.
• Place some of the mole sauce in a bowl.
• Dip each shank in mole sauce, sprinkle with vinegar, chopped onion and salt; wrap in a banana leaf and then in aluminum foil.
• Place shanks in a pan and bake for 3 1/2 to 4 hours, or until the meat is.
• very tender and falling off the bone.
• Place shank on a plate and top with additional warm mole sauce.

LAMB MIXIOTE

Steps:

• Sprinkle the lamb with 2 teaspoons salt on both sides and transfer to a nonreactive bowl or large resealable plastic bag. Set aside at room temperature while you prepare the adobo.
• Set a dry skillet or comal over medium heat. Add the guajillos, allspice, garlic, anchos, moritas, cloves and cinnamon and toast until the chiles are dark in spots and the spices are fragrant, 6 to 8 minutes. Transfer to a medium bowl. When cool enough to handle, peel the garlic.
• Add the toasted chiles to a small saucepan with enough water to cover them by 1 inch. Bring to a boil over medium-high heat, pressing on the chiles to submerge them. Remove from the heat, cover and let stand until the chiles are fully softened and pulpy, 15 to 20 minutes.
• Using a slotted spoon, transfer the chiles to a blender (discard the soaking water). Add the reserved toasted spices and peeled garlic, broth, vinegar, oregano, thyme, onion and 2 teaspoons salt. Puree until completely smooth. Reserve 1/2 cup adobo in a container and refrigerate. Pour the rest of the adobo all over the lamb until completely coated. Cover the bowl or seal the bag and marinate, refrigerated, for at least 6 hours and up to overnight.
• When ready to cook, lay out six 12-by-16-inch parchment rectangles. Place a piece of lamb on each and top with a spoonful of reserved adobo and 1 avocado leaf (or 1 bay leaf and 1 mint sprig). Carefully fold each corner of one of the parchment rectangles towards the center, tie it tightly with twine and trim any excess parchment. Repeat with the remaining parchment rectangles.
• Set up a steamer pot with water in the bottom and a steamer basket above the water level and bring to a boil over medium-high heat. Once the water is boiling and steam is coming out, place the lamb packets in the steamer basket in a single layer. Cover tightly, lower the heat to medium and steam, checking occasionally to make sure there's enough water in the bottom, until the lamb is tender and nearly falling apart, about 1 hour and 30 minutes.
• Serve the packets directly on a plate with sliced limes, a side of rice pilaf and warm tortillas.