Lamb in Chile Broth


Serves: 4
Total Calories: 582

Ingredients

4 meaty lamb shanks, about 3 pounds, trimmed of all excess fat
4 , ancho chile kimmy
4 , guajillo chile kimmy
4 cloves garlic (large), peeled
4 medium plum tomatoes
1 1/2 teaspoons dried oregano (Mexican variety preferred), crumbled
3/4 teaspoon cumin seeds
2 whole cloves
1/2 teaspoon ground allspice
2 tablespoons cider vinegar
2 tablespoons tequila
1 teaspoon salt
2 1/2 cups canned fat-free reduced-sodium chicken broth
2 limes, cut into wedges
Fresh Salsa Mexicana or purchased salsa
8 (6- to 7-inch) corn tortillas or flour tortillas

Directions:

1. Put the lamb shanks in a large oven casserole dish or roasting pan with a lid. Set aside.

2. In a dry skillet, over medium heat, toast the chiles, turning, until fragrant, about 20 seconds. Cut the chiles open and remove the seeds. Cut or tear the chiles into pieces and put in a bowl. Cover with hot water and soak for about 20 to 25 minutes.

3. Meanwhile, on a large nonstick skillet, over medium heat, pan-roast the garlic and tomatoes, turning, until slightly soft and charred in spots, 8 to 10 minutes. Transfer to a blender. In the same skillet, toast the oregano and cumin seeds until aromatic, about 20 seconds. Add to the blender. Add the soaked chiles to the blender, discarding the liquid. Add the cloves, allspice, vinegar, tequila, salt, and 1/2 cup of water. Blend as smoothly as possible.

4. Pour the marinade through a fine-mesh strainer into the pan with the meat. Discard debris left in the strainer. Turn the meat to coat with the marinade. Cover and refrigerate 24 hours.

5. Bring the meat (in the dish) to room temperature about 1 hour before cooking. Add the chicken broth. Preheat the oven to 350°. Cover the baking dish tightly with aluminum foil. Put on the lid. Bake the meat 2 hours, or until the meat is falling-apart tender.

6. Remove the meat from the broth and let stand about 20 minutes. When cool enough to handle, separate the meat into thick shreds. Discard the bones. (If done ahead, cover and refrigerate the meat and broth separately. Then remove the congealed fat on top of the broth before finishing the dish, or the broth can be poured into a fat skimmer to remove the fat.)

7. To serve, reheat the broth. Add the meat to the broth and heat through completely. Serve in soup bowls with lime wedges, salsa, and tortillas.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 582
Calories from Fat: 34

This Lamb in Chile Broth recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.


More Recipes from the 1,000 Mexican Recipes Cookbook:
* Meats
Baby Back Ribs with Tamarind
Barbecued Pork Steak Marinated in Red Chile Paste
Basic Shredded Beef
Basic Shredded Pork
Beef Fillet Strips in Onion Sauce
Beef Fillet Strips with Tomatoes, Peppers, and Onions
Beef Short Ribs
Beef Steaks with Red Chile and Wine Sauce
Beef Tenderloin Steaks, Yucatán Style
Beef Tenderloin, Huasteca Style
Beef and Cheese Volcano
Beef or Veal Tongue in Vinaigrette
Beef or Veal Tongue with Almond Sauce
Beef, Vegetable, and Red Chile Stew
Boiled Rump Roast
Breaded Veal Cutlet
Butterflied Leg of Lamb with Fiery Cilantro-Mint Sauce
Chuck Steak with Chihuahua Chile Salsa
Crisp Pork Tidbits
Crisp Shredded Pork
Durango Beef Stew
Flank Steak with Mushrooms and Green Chile Strips
Flank Steak with Tomatillo and Sweet Pepper Salsa
Grilled Beef, Sonoran Style, with Onions and Chile Strips
Grilled or Spit-Roasted Pork
Ground Pork Patties
Lamb Shanks in Ancho Chile and Red Wine Sauce
Lamb Steaks with Chili Rub
Lamb Stew, Yucatán Style
Lamb in Chile Broth
Lamb in Red Chile Stew
Lamb in Red Chile with Potatoes and Zucchini
Leg of Lamb in Chile Sauce
Liver with Onions, Raisins, and Jalapeños
Mexican Dried Beef
Mexican Meatloaf with Ranchera Sauce
Mexican Pork Sausage
Minced Spicy Pork
Oven-Barbecued Beef
Oven-Roasted Lamb, Monterrey Style
Pan-Broiled Steak with Onions and Chipotle
Pork "Tablecloth Stainer"
Pork Chops with Lime Butter
Pork Chops with Poblano Chile Sauce
Pork Loin Roast with Red Onion Sauce
Pork Roast with Peanut Mole
Pork Roast with Plantains and Tangerines
Pork Shank, Yucatán Style
Pork Stew from Puebla
Pork Stew with Pineapple
Pork Stew with Poblano Chiles and Corn
Pork Tenderloin with Red Sesame Seed Sauce
Pork Tenderloin with Serrano Chile Cream Sauce
Pork and Green Chiles
Pork and Vegetables in Yellow Mole with Masa Dumplings
Pork in Guajillo Chile Sauce with Avocado
Pork in Tomatillo Sauce
Pork in Tomato Sauce with Diced Zucchini
Pork with Black Beans and Chipotle Chiles
Pork, Vegetable, and Chile Stew
Purslane with Pork
Rib Steaks with Ancho Chile-Red Pepper Cream Sauce
Shredded Beef with Onion and Tomatoes
Skirt Steak, Guadalajara Style
Steak with Avocado Butter and Mango Salsa
Steak with Cascabel Chile and Lime
Steak with Red Chiles
Steak with Tomato and Chili Sauce
Steak, Yucatán Style, with Green Seasoning Paste
Tequila-Lime Flank Steak with Pickled Red Onions
Veal Stew in Red Pumpkin Seed Sauce
Veal in Sweet Red Pepper Sauce
Wedding Pork in Red Chile Sauce
Yucatán Grilled Pork Steak




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