Lamb Mixiote Recipes

MIXIOTE DE BORREGO EN MOLE COLORADITO: LAMB SHANK IN AN OAXACAN RED MOLE SAUCE

Mixiote de Borrego en Mole Coloradito: Lamb Shank in an Oaxacan Red Mole Sauce image

Provided by Food Network

Time 5h15m

Yield 4 servings

Number Of Ingredients 18

Ingredients

6 plum tomatoes, roasted in a 375 degree oven until blackened
2 garlic cloves, roasted
Water, for consistency
3 teaspoons sesame seeds, toasted
1/4 teaspoon freshly-ground black peppercorns, toasted
1/2 teaspoon dried oregano, toasted (Mexican preferred)
1/2 teaspoon cinnamon, toasted
8 ancho chiles
6 guajillo chiles
3 tablespoons canola oil
1 1/2 ounce Mexican chocolate
1/2 cup sugar
4 medium to large lamb foreshanks
Salt
1/4 cup canola oil, for searing
1/2 cup red wine vinegar
1/2 medium yellow onion chopped
4 (12-inch) square banana leaves (available in the frozen section of Mexican markets)

Steps:

To prepare the mole sauce: In a blender or food processor, blend tomatoes and garlic cloves, adding water if necessary. Strain and set aside. In a spice grinder pulverize the sesame seeds, peppercorns, oregano and cinnamon; set aside.
Make a lengthwise cut on 1 side of each ancho and guajillo chile and remove seeds. Put chiles in a bowl and cover with boiling water, letting soak for 20 minutes or until soft. Place chiles and soaking water in a blender. Puree, strain and set aside. In a medium stockpot, heat 3 tablespoons of canola oil. Add the dried spices stirring continuously. Add the two purees and bring to a boil. Add the chocolate, sugar, and salt to taste; let simmer for about 20 minutes.
To prepare the lamb shanks: Season the lamb shanks with salt and in a hot skillet sear shanks in oil on all sides. In a bowl, dip each shank in mole sauce, sprinkle with some of the vinegar, chopped onion and salt, then wrap in a banana leaf and then in aluminum foil. Place shanks in a roasting pan and bake in a preheated 325 degree oven for 3 1/2 to 4 hours, or until the meat is falling off the bone. Place shank on a plate and top with additional warm mole sauce.

OAXACAN LAMB SHANKS MOLE - MIXIOTE DE BORREGO EN MOLE COLORADITO

Oaxacan Lamb Shanks Mole - Mixiote De Borrego En Mole Coloradito image

Make and share this Oaxacan Lamb Shanks Mole - Mixiote De Borrego En Mole Coloradito recipe from Food.com.

Provided by Molly53

Categories Lamb/Sheep

Time 4h40m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

6 plum tomatoes, roasted in a 375 degree oven until blackened
2 garlic cloves, roasted
water, for consistency
3 teaspoons sesame seeds, toasted
1/4 teaspoon freshly-ground black peppercorns, toasted
1/2 teaspoon dried oregano, toasted (Mexican preferred)
1/2 teaspoon cinnamon, toasted
8 ancho chilies
6 guajillo chilies
3 tablespoons canola oil
1 1/2 ounces mexican chocolate
1/2 cup sugar
4 lamb shanks (medium to large)
salt
canola oil, for searing
1/2 cup red wine vinegar
1/2 medium yellow onion, chopped
4 (12 inch) square banana leaves (available in the frozen section of Mexican markets)

Steps:

Prepare the mole sauce by combining tomatoes and garlic cloves in your blender and whirl until smooth, adding water if necessary.
Strain and set aside.
Grind the sesame seeds, peppercorns, oregano and cinnamon all together; set to the side.
Make a lengthwise cut on 1 side of each ancho and guajillo chile and remove seeds. Place chiles in a heat resistant bowl and cover with boiling water; soak for 20 minutes or until soft.
Place chiles and the water they've been soaking in in a blender.
Whirl until smooth, strain and set to the side.
In a stockpot, heat up about 3 tablespoons of oil and add the dried spices, stirring constantly to release the fragrant oils.
Add the two purees and bring to a boil.
Add the chocolate, sugar; salt to taste and let simmer for about 20 minutes.
Preheat oven to 325°F.
Season the lamb shanks with salt; sear shanks on all sides in a hot skillet with a little oil added.
Place some of the mole sauce in a bowl.
Dip each shank in mole sauce, sprinkle with vinegar, chopped onion and salt; wrap in a banana leaf and then in aluminum foil.
Place shanks in a pan and bake for 3 1/2 to 4 hours, or until the meat is.
very tender and falling off the bone.
Place shank on a plate and top with additional warm mole sauce.

Nutrition Facts : Calories 982.6, Fat 49.8, SaturatedFat 15.9, Cholesterol 242.1, Sodium 198.9, Carbohydrate 57.7, Fiber 9.9, Sugar 35.7, Protein 77.1

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