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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	16		unpeeled	-	-	-	-
pasilla pepper total	12			-	-	-	-
mexican oregano	2	teaspoons	dried	-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
lamb shoulder	2		cut	2395.008	0.0	150.4138	194.5944
beef broth	3	cups		50.4	0.28800000000000003	8.208	1.584
mushroom	1 1/2	1/2	assorted	-	-	-	-
epazote	1/4	cup	sliced	1.024	0.2381	0.0106	0.0166
sauce	1	tablespoon		29.55	0.8220000000000001	1.5495	2.238
masa harina	3	tablespoons		77.5912	16.3711	1.8083	0.7887
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.