Oaxacan Lamb Shanks Mole – Mixiote De Borrego En Mole Coloradito

Jun 04, 2023June 4, 20230 6
Oaxacan Lamb Shanks Mole - Mixiote De Borrego En Mole Coloradito for a Mexican feast
in Main

Prep

40 min

Cook

2h 30min

Ready In

3h 10min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

6 plum tomatoes , roasted in a 375 degree oven until blackened
2 garlic cloves , roasted
water , for consistency
3 teaspoons sesame seeds , toasted
1/4 teaspoon freshly-ground black peppercorns , toasted
1/2 teaspoon dried oregano , toasted ( Mexican preferred )
1/2 teaspoon cinnamon , toasted
8 ancho chilies
6 guajillo chilies
3 tablespoons canola oil
1 1/2 ounces mexican chocolate
1/2 cup sugar
4 lamb shanks ( medium to large )
salt
canola oil , for searing
1/2 cup red wine vinegar
1/2 medium yellow onion , chopped
4 square banana leaves ( available in the frozen section of Mexican markets )

Nutrision Information

Servings Per Recipe
4
Calories
760
Sugar
29g
Fat
46g
Oaxacan cuisine is renowned for its rich, earthy flavors and complex cooking techniques, and Oaxacan Lamb Shanks Mole - Mixiote De Borrego En Mole Coloradito is no exception. The dish is traditionally cooked in banana leaves and served with rice or tortillas for a hearty and satisfying meal that's perfect for entertaining. The mole sauce is what makes this dish so special, made with toasty spices, chocolate, and a variety of chilies that provide depth and complexity to the flavor. If you're looking for a festive and flavorful dish to serve at your next dinner party, consider making Oaxacan Lamb Shanks Mole - Mixiote De Borrego En Mole Coloradito!

Instructions

1.Preheat the oven to 350°F.
2.In a blender, puree the roasted tomatoes, garlic, and enough water to achieve a smooth consistency.
3.Toast the sesame seeds, black peppercorns, oregano, and cinnamon in a dry skillet over medium heat until fragrant, being careful not to burn them. Add to the blender.
4.Wipe the chilies clean with a damp cloth, then slice off the tops and remove the seeds and veins. Heat the oil in a skillet over medium heat and fry the chilies in batches until they are fragrant but not scorched. Add each batch to the blender, along with 1/2 cup of water per batch, pureeing until it is smooth.
5.Melt the chocolate in a small saucepan over low heat, stirring constantly.
6.Heat enough oil to coat the bottom of a large Dutch oven or similar pot over medium-high heat. Season the lamb shanks with salt on all sides, then sear them until browned all over, about 8 minutes total.
7.Remove the shanks from the pot and put them aside. Add the red wine vinegar to the pot and stir to dissolve the brown bits on the bottom; add the onion and let it cook until it is soft and fragrant, about 5 minutes.
8.Return the lamb shanks to the pot, pour the tomato-chili puree and sugar and add chocolate on top. Mix well and add enough water to cover all ingredients completely.
9.Cover the pot with the banana leaves first, then the lid. Bake for until falling-apart tender, 2 to 2 1/2 hours.

PROS

Oaxacan Lamb Shanks Mole – Mixiote De Borrego En Mole Coloradito is a delicious and complex meal perfect for any special occasion.
It’s a traditional dish that represents the bold flavors of Mexican cuisine, with tender and juicy lamb shanks simmered in a rich and savory mole sauce.

CONS

This dish takes a long time to cook, so make sure to plan ahead.
It also requires a lot of ingredients and preparation time, so it’s not a simple recipe for beginners.

HEALTH & BENEFITS

Oaxacan Lamb Shanks Mole – Mixiote De Borrego En Mole Coloradito is packed with nutrients and health benefits. Lamb is a great source of protein, iron, and vitamin B12, while the tomatoes and chilies provide antioxidants and anti-inflammatory properties. The spices and chocolate add a boost of flavor and mood-boosting compounds.

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