Ingredients
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16 whole garlic cloves, unpeeled
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12 large dried pasilla peppers (about 4 oz total)
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2 teaspoons dried Mexican oregano
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1/2 teaspoon black pepper
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1/4 teaspoon ground cumin
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2 tablespoons vegetable oil
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2 lbs lamb shoulder, cut into 1 inch cubes
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3 cups beef broth
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1 1/2 lbs assorted mushrooms (I use crimini, shitake & oyster)
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1/4 cup thinly sliced epazote or 1/4 cup cilantro
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1 tablespoon hot sauce, to taste
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3 tablespoons masa harina or 3 tablespoons all-purpose flour
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salt
Instructions
- 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.
- While the garlic is roasting, stem and seed the chiles.
- 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.
- In a few seconds, when they crackle, flip them and press down to toast the other side.
- In a small bowl, cover the chiles with hot water, and let them rehydrate for 30 minutes, stirring frequently to insure even soaking.
- Drain.
- 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.
- Blend to a smooth puree, scraping down and stirring frequently (add more water if the mixture won't move through the blender).
- With a rubber spatula, press the chile mixture through a medium-mesh strainer into a bowl.
- Heat the oil in a 4-quart pot over medium-high heat.
- When hot, add the lamb and brown thoroughly, about 8 minutes.
- Add the chile puree and stir for about 5 minutes as the mixture thickens.
- Stir in beef broth and simmer until lamb is tender, about 2 hours.
- Add mushrooms, epazote, hot sauce and masa harina.
- 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.
- Taste and season with salt.