0
(0)
CATEGORY CUISINE TAG YIELD
Meats, Dairy Mexican Ceideburg 2, Lamb, Mexican 6 Servings

INGREDIENTS

5 lb Leg of lamb
3 To 4 dried chili pasillas or
4 T Chili powder
1 1/2 c Tepid water
2 Cloves garlic
1/2 c Olive oil
1 Onion, cut into chunks
2 Pickled Serrano chilies, or
any small red or green
hot
pepper
2 Ounces dry grated cheese
8 T Tequila
2 1/4 T Salt
1/4 t Ground cloves
1 T Dry red wine
1/2 T Lime juice

INSTRUCTIONS

(Shepherd's Roast with Drunken Sauce]            )  In Hidalgo, halves
of mutton are hung over a wood fire and slowly  turned until the meat
is cooked and the outside is crisp and black.  Toward the end of the
cooking process, the roast is basted with  lightly salted butter.  It's
served with Salsa Borracha, below.  FOR THE ROAST:  Use a 5-pound leg
of lamb and roast it on a spit over a charcoal fire  until done the way
you like it (1 1/2 to 2 hours).  Baste from time  to time with lightly
salted butter in which a clove of garlic has  been crushed and a pinch
of dry mustard added.  In an ungreased skillet, cook the dried chili
pasillas for a few  minutes, turning occasionally to prevent burning.
Skip this step if  chili powder is used.  Remove stems and seeds and
cover them with the  water, saving the skins.  In about 3/4 hour, put
the chilies in a  blender with the remaining ingredients and 4
tablespoons of the water  in which the chili seeds were soaked.  Blend
all until smooth. Strain  the remaining chile water and add to sauce.
Serve, either by pouring  a little over each portion of meat, or
letting guests help  themselves. Add more chili powder or chilies for a
hotter sauce.  Makes 6 servings.  From "The Art of Mexican Cooking" by
Jan Aaron and Sachs Salom.  Doubleday and Company, N.Y., 1965.  Posted
by Stephen Ceideberg; March 9 1993.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

A Message from our Provider:

“Nothing else ruins the truth like stretching it.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1148
Calories From Fat: 698
Total Fat: 78.1g
Cholesterol: 278.2mg
Sodium: 3411.1mg
Potassium: 1245.3mg
Carbohydrates: 13.2g
Fiber: 4.5g
Sugar: 4.1g
Protein: 84.7g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?