Mexitana Ancho Lamb Chili Recipes

MEXITANA ANCHO-LAMB CHILI

Steps:

• Preheat the oven to 250 degrees F.
• In a Dutch oven, sweat the onions, garlic, chiles, cilantro, annatto seed paste, chili powder, cinnamon, oregano, and cumin in the olive oil. Add the lamb stew meat, and continue to cook until the meat has caramelized just slightly. Deglaze with the beer. Add the lamb stock, and tomatoes. Put the lid on and pop it into the oven while the shearing goes on. Stir it occasionally and cook for about 4 to 6 hours. When the shearing is done, grate the chocolate into the chili, which by now should be sublime. Ladle it into bowls and top it with the grated Cotija cheese and serve with a nice cold beer, fresh cornbread, a salad and feel the flavors of Mexico transport you!

LAMB SHANKS WITH ANCHO CHILE HONEY GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Heat oil in large Dutch oven or enamel baking pot. Sear shanks on all sides and set aside. In the same pot, saute onion and garlic 2 to 3 minutes. Add 2 ancho chilies, tomatoes and chicken stock. Season with cumin, bay leaf, salt and pepper. Boil briefly, then return shanks to pan.
• Cover and bake in preheated oven for 2 to 2 1/2 hours. Meat should be just ready to fall off the bone.
• To make the glaze: Cover 6 ancho chilies with boiling water, and soak for 10 minutes. In a food processor, combine chilies, 1 cup water, honey and orange zest. Process until smooth; set aside.
• To make the topping: In a small bowl, mix together yogurt, cilantro and salt. Cover, and refrigerate.
• When the shanks are done, remove them from the Dutch oven, and place them into an oiled roasting pan. Increase oven temperature to 400 degrees F (200 degrees C). Spread glaze over shanks and return to oven until light crust forms, 6 to 10 minutes. Serve on large plates surrounded by tomato base and topped with the refreshing yogurt mixture.

SPICY LAMB AND CHORIZO CHILI

Steps:

• Combine first 3 ingredients in heavy medium saucepan. Cover and simmer over medium heat until chilies soften, about 12 minutes. Puree chili mixture in batches in blender.
• Stir chorizo in heavy large pot over medium-high heat until drippings come to simmer, breaking up meat with spoon. Transfer to fine strainer set over bowl. Let chorizo drain 10 minutes.
• Return 1/4 cup chorizo drippings to same pot and heat over medium-high heat (discard remaining drippings). Add onions, garlic, oregano and cumin. Sauté until onions begin to soften, about 5 minutes. Sprinkle lamb with salt and pepper; add to pot. Sauté until lamb is no longer pink outside, about 10 minutes. Add chili puree and drained chorizo. Bring chili to boil, stirring occasionally. Reduce heat to medium-low, cover and simmer 1 hour. Add hominy. Simmer uncovered until lamb is tender and liquid thickens, stirring occasionally, about 15 minutes. Season with salt and pepper. (Can be made 3 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.)
• *Sold at Latin American markets and some supermarkets.

LAMB SHANKS IN ANCHO CHILE AND RED WINE SAUCE

Steps:

• 1. Prepare the sauce. Reserve off heat in the pan. In a pie plate, mix the flour, salt, pepper, and thyme. Dust the shanks all over with the flour mixture. In a large heavy deep skillet, heat the oil over medium heat and brown the shanks, turning, until all are well browned, about 10 minutes. 2. Preheat the oven to 350°. Transfer the shanks to a large ovenproof casserole dish or Dutch oven. Pour 1/2 cup of water over the shanks, and add the onion, carrots, garlic, and the reserved chile sauce. Turn the shanks to coat with the sauce. Cover and cook in the oven, turning the meat once or twice, until very tender, about 1 1/2 to 2 hours. Serve the shanks with the sauce and vegetables.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.