Borrego Las Palmas
- Cook Time: 7 Hours, 20 Minutes
- Yield: 15
- The blend of spices and the unconventional addition of a Mexican brew make this hearty lamb stew the ideal dish to pair with steamed veggies or toasty tortillas. Recipe created by Chef Eduardo Ruiz.
- 8 chiles guajillo, dried and toasted
- 15 chiles anchos, dried and toasted
- 10 chiles de Ã¡rbol, dried and toasted
- 5 chiles morita, dried and toasted
- 1/4 cup white wine vinegar
- 28 oz Medium Red Chile Sauce
- 2 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground clove
- 3 tbsp salt
- 2 cup vegetable stock
- 12 oz Mexican beer, lager or pilsner
- 3 bay leaves
- 8 lb lamb stew meat or beef chuck roll; have butcher clean and cube meat
FOR THE SAUCE:
- Place lightly toasted dried chiles in a small sauce pot and cover with water. Cook on low heat for about 20 minutes until chiles are soft. Remove from water. Do not discard remaining water.
- In two batches, place all ingredients except for the beer and lamb into a blender and puree until smooth. Adjust thickness of sauce with remaining chile cooking water. Place two batches of sauce in a large container and whisk together to combine. Pour in beer and stir to combine with sauce.
FOR THE BORREGO:
- Preheat oven to 225 degrees.
- Place lamb in a Dutch oven or oven-safe container and pour sauce over meat, making sure each piece of lamb is thoroughly coated.
- Cover tightly with foil and then Dutch oven lid. Cook for 6-7 hours; meat should be fork tender and easily fall apart. Remove from oven and let rest for one hour. Serve with your favorite sides.