Lamb Mixiote Recipes

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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

Categories     main-dish

Time 5h15m

Yield 4 servings

Number Of Ingredients 18

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

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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