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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Toast the chiles in a dry cast iron skillet on medium heat for a few minutes on each side and then turn off the heat and fill the skillet with water. Let the chiles soak for 20 minutes or until soft. | 2. Cut the lamb into three-inch cubes and rub the meat with salt. | 3. Drain the chiles from the soaking water and place in a blender. Add to the blender the garlic, the coffee, the water, the cinnamon, the oregano, the cumin and the agave nectar. Puree until smooth. | 4. Coat the lamb with the chile puree, and let it marinate in the refrigerator for four hours. | 5. Heat the oven to 250°F. | 6. In a roasting pan, coat the bottom with some of the marinade. Place the onions and carrots on top of the marinade and then top this with the lamb. | 7. Tightly cover the pan with foil, and then cook in the oven covered for four hours or until fork tender. | 8. Shred meat with forks and serve in tortillas with cilantro, onions and salsa. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb shoulder	3		de-boned	3592.512	0.0	225.6206	291.8916
ancho chilies	6			-	-	-	-
guajillo chilies	3			-	-	-	-
garlic clove	10			-	-	-	-
coffee	1	cup		150.66	25.0047	5.0058	3.4992
water	1/2	cup		0.0	0.0	0.0	0.0
cinnamon	1/2	teaspoon		-	-	-	-
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
agave nectar	1	tablespoon		-	-	-	-
onion	1		cut	28.0	6.537999999999999	0.77	0.07
carrot	1		peeled cut	52.48	12.2624	1.1904	0.3072
salt				-	-	-	-

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