Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 2 x lamb loins - (1 lb ea)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 6 x plum tomatoes
- 2 Tbsp. extra virgin olive oil
- 4 x green onions finely sliced
- 12 x flour tortillas - (6" dia)
- 2 c. finely-grated Monterey Jack cheese
- 12 ounce goat cheese crumbled
- 1/2 c. coarsely-minced cilantro for garnish
- 1/4 c. pure extra virgin olive oil
- 4 x blue corn tortillas
- 2 x ancho chiles seeded, stemmed
- 2 x New Mexico chiles seeded, stemmed
- 1 x pasilla chile seeded and stemmed
- 1/2 med red onion coarsely minced
- 1/2 head roasted garlic cloves separated,
- Â Â and peeled
- 1/2 c. slivered raw almonds
- 4 c. chicken stock
- 4 x plum tomatoes peeled, cored,
- Â Â and minced
- 1/4 c. golden brown raisins
- 1/2 ounce Mexican Ibarra chocolate
- 2 Tbsp. maple syrup
- 1/2 tsp grnd cinnamon
- 1/8 tsp grnd cloves
- 1 x lime juiced
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Инструкции
- Cool smoke the lamb and tomatoes: Burn charcoal or possibly wood in smoker and let burn down to embers. Lay chips of soaked aromatic (e.g. oak, hickory) wood on the ashes.
- Place the lamb on the grill rack, place the cover on the smoker and open the top vent slightly. Smoke the lamb for 5 min.
- Rub the tomatoes with extra virgin olive oil, remove the cover and add in the tomatoes and continue smoking along with the lamb for 10 min. Or possibly buy smoked lamb or possibly use regular lamb and grill in pan.
- Slice the lamb in half vertically and then crosswise into 1/2-inch pcs. Dice the tomatoes into 1/2-inch dice.
- Heat the extra virgin olive oil in a large saute/fry pan till almost smoking. Add in the lamb, season with salt and pepper and cook for 1 to 2 min till browned. Add in the scallions and tomatoes and cook 3 to 4 min, for medium-rare doneness.
- Lay the tortillas flat on a surface. Sprinkle 1/4 c. of the Monterey Jack on each of the tortillas place some of the lamb mix over the cheese and sprinkle with goat cheese and cilantro, fold the short ends in and roll tightly lengthwise. Ladle the Almond Mole Sauce over and garnish with cilantro.
- Almond Mole Sauce: In a large frying pan over medium heat, heat the oil to 360 degrees. Fry the tortillas and all the chiles till crisp. Remove with tongs and place in a food processor or possibly blender.
- Add in the onion and garlic to the oil and fry till browned, about 2 min; add in to the processor. Pour out all but 2 Tbsp. of the oil and toast the almonds till golden. Add in to the processor.
- Add in 1 c. of stock to the processor and process the tortillas, chiles, onion, garlic and almonds to a puree, adding more stock if needed.
- Pour the puree into a medium saucepan and add in the remaining stock, the tomatoes and raisins. Bring to a boil over medium-high heat; reduce the heat to medium and simmer 1 hour and 20 min, stirring frequently.
- Add in the chocolate, maple syrup, cinnamon, cloves and lime juice. Season to taste with salt and pepper and simmer another 15 min. Remove from the heat.
- This recipe yields 4 to 6 servings.
- 0
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 701g | |
| Recipe makes 4 servings | |
| Calories 779 | |
| Calories from Fat 520 | 67% |
| Total Fat 58.8g | 74% |
| Saturated Fat 26.34g | 105% |
| Trans Fat 0.0g | |
| Cholesterol 89mg | 30% |
| Sodium 1008mg | 42% |
| Potassium 1026mg | 29% |
| Total Carbs 30.97g | 8% |
| Dietary Fiber 5.6g | 19% |
| Sugars 20.82g | 14% |
| Protein 35.99g | 58% |
