Lamb in Red Chile Stew
Chile Colorado de CorderoLamb simmered in a boldly seasoned red chile sauce is a typical stew dish in northern Mexico. It's spicy! Accompany the stew with warm tortillas or good crusty bread. For even more kick, bottled hot sauce is also usually on the table.
Ingrediënten
Makes 4 servings
- 2 ounces about 8 whole dried guajillo chiles
- 2 tablespoons olive oil or vegetable oil
- 1 large onion chopped
- 4 medium garlic cloves finely chopped
- 2½ pounds boneless lamb stew meat cut in 1-inch pieces
- ¼ cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon dried oregano Mexican variety preferred, crumbled
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- ½ teaspoon ground allspice
- ½ teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
- 1 28-ounce can diced tomatoes with the juice
- ¼ cup lightly packed chopped cilantro
- 1 cup canned fat-free reduced-sodium chicken broth
- Chopped green onions and lime wedges
Instructies
- Wipe chiles with damp paper towels.
- Cut open and discard stems, seeds and veins.
- Cut the chiles into pieces and put in a small saucepan with 1½ cups hot tap water.
- Bring to a boil, then cover and soak off heat 20 minutes.
- Put the chiles and the soaking water into a blender and blend as smooth as possible.
- Strain, pressing the purée to get all the pulp through a strainer into a bowl.
- Discard the residue.
- Set the purée aside.
- Heat the oil in a 3- to 4-quart saucepan over medium heat and cook the onion until it starts to brown, 3 to 4 minutes.
- Add the garlic and cook 1 minute.
- Dust the meat with flour and add to the pan.
- Cook, stirring, until the meat is no longer pink outside, about 3 minutes.
- Add the salt, the chile purée and all of the remaining ingredients.
- Stir to mix.
- Bring to a boil, then reduce the heat to low, partially cover with the lid askew and simmer, stirring frequently, until the meat is very tender, about 1 hour.
- Serve with finely chopped green onion on top and lime wedges.
