Lamb Chili With Mushrooms (Rick Bayless)

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“This is from Rick Bayless. It is time consuming, but delicious! Good garnishes are goat cheese, chives, fried or baked tortilla strips and chopped cilantro.”

Ingredients Nutrition


  1. Roast the unpeeled garlic on an ungreased griddle or heavy skillet over medium heat, turning occasionally, until soft and blackened in spots, about 15 minutes; cool and peel.
  2. While the garlic is roasting, stem and seed the chiles.
  3. Toast the chiles on another side of the griddle or skillet, 1 or 2 at a time, opening them out flat and pressing them down firmly with a spatula.
  4. In a few seconds, when they crackle, flip them and press down to toast the other side.
  5. In a small bowl, cover the chiles with hot water, and let them rehydrate for 30 minutes, stirring frequently to insure even soaking.
  6. Drain.
  7. In a food processor or blender, combine the chiles and a 1/2 cup of water, along with the garlic, oregano, black pepper and cumin.
  8. Blend to a smooth puree, scraping down and stirring frequently (add more water if the mixture won't move through the blender).
  9. With a rubber spatula, press the chile mixture through a medium-mesh strainer into a bowl.
  10. Heat the oil in a 4-quart pot over medium-high heat.
  11. When hot, add the lamb and brown thoroughly, about 8 minutes.
  12. Add the chile puree and stir for about 5 minutes as the mixture thickens.
  13. Stir in beef broth and simmer until lamb is tender, about 2 hours.
  14. Add mushrooms, epazote, hot sauce and masa harina.
  15. Partially cover and simmer gently over medium-low, stirring frequently, until mushrooms are soft and the sauce has reduced to coat the meat rather thickly, about 30 minutes.
  16. Taste and season with salt.

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