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Ingredientes
- 6 x dry ancho chiles
- 10 x dry guajillo chiles
- 4 c. water
- 14 x garlic cloves
- 2 1/2 x onions quartered
- 1 tsp cumin seeds
- 1/2 tsp grnd ginger
- 1 1/4 Tbsp. grnd oregano
- 8 whl cloves
- 1 1/2 tsp grnd allspice
- 1 x cinnamon stick
- 3 x thyme sprigs
- 4 x bay leaves
- 1 Tbsp. salt
- 2 Tbsp. vinegar
- 1 x banana leaf see * Note
- 1 Tbsp. oil
- 6 1/2 lb leg of lamb cut 3" chunks
- 1/2 c. lard Adobo Paste
- 2 1/2 lb fresh masa see * Note, kneaded with
- 3 Tbsp. hot water
- 5 lrg tomatoes - (abt 3 lbs)
- 4 x garlic cloves
- 1 1/2 x onions minced
- 1 tsp dry oregano
- 1/3 c. oil
- 1 gal chicken broth Salt to taste
- 1 1/2 x finely-minced onions
- 1 c. finely-minced cilantro
- 8 x limes halved
Direcciones
- * Note: Fresh masa is available at the meat counter of Latino markets. Banana leaves are sold at Latino and Asian markets.
- For the Adobo Paste: Roast ancho and guajillo chiles in dry skillet over medium heat till fragrant and softened, about 5 min. Slice open and remove seeds and veins. Heat water in 6-qt saucepan over medium heat and add in chiles. Simmer 20 min.
- Drain chiles; reserve water. In blender or possibly food processor, puree chiles, garlic, onions, cumin seeds, ginger, oregano, cloves, allspice, cinnamon, thyme, bay leaves, salt and vinegar in batches to create thick paste. If too thick, add in a little cooking water.
- For the Lamb: Cut banana leaf into 6 to 8 pcs small sufficient to fit into deep-sided roasting pan. Brush pcs with oil, stack and wrap them in foil. Roast at 425 degrees till leaf pcs are soft and pliable, 15 min.
- Coat lamb with lard, making sure pcs are well covered. Let stand 30 min. Spread Adobo Paste over chunks, working it into lamb so all pcs are covered. Let stand 30 min.
- Line bottom and sides of deep-sided roasting pan with most of roasted banana leaf pcs. Place lamb chunks on top. Cover with remaining leaf pcs.
- Place foil on work surface and roll masa out so it's large sufficient to cover lamb and leaf pcs and just fit inside roasting pan. Lift foil and invert masa onto leaf pcs, then peel away foil. Cover pan with lid.
- Fill shallow pan with water and place on lower oven rack so it will be beneath roasting pan. Bake lamb at 350 degrees till tender, 3 to 4 hrs. Start checking lamb after 3 hrs by carefully lifting edge of masa to remove meat chunk; if lamb is not tender, pack masa back around lamb and continue to cook, checking again after 10 to 15 min.
- For the Soup: Place tomatoes in baking dish and roast at 425 degrees till tender and slightly charred, about 45 min. When tomatoes are cold sufficient to handle, blend tomatoes, garlic, onions and oregano in blender till smooth, in batches, if necessary.
- Heat oil in large saucepan over high heat and cook tomato mix 5 min, stirring frequently. Add in broth. Season to taste with salt, if necessary. Simmer soup 30 min to meld flavors.
- For Assembly: Remove lamb from oven. Uncover and throw away masa and leaves. Shred lamb with 2 forks while still warm. Drain pan juices and add in to Soup.
- To serve, divide shredded lamb among 10 to 12 soup bowls and pour Soup over. Garnish with onions, cilantro and limes.
- This recipe yields 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 864g | |
| Recipe makes 12 servings | |
| Calories 919 | |
| Calories from Fat 364 | 40% |
| Total Fat 40.82g | 51% |
| Saturated Fat 13.61g | 54% |
| Trans Fat 0.19g | |
| Cholesterol 130mg | 43% |
| Sodium 804mg | 34% |
| Potassium 1390mg | 40% |
| Total Carbs 90.66g | 24% |
| Dietary Fiber 3.4g | 11% |
| Sugars 5.82g | 4% |
| Protein 52.49g | 84% |
