I use this recipe as appetizers for parties we host
Total Time: 2 hrs Active Time: 20 minutes Number Serves: 6-12 Equipment: Dutch Oven
5 tablespoons of olive oil
1 boneless leg of lamb (fat trimmed). Should be about 3 lbs
Kosher salt and ground black pepper
1 tbs ancho powder
1 large carrot, peeled and diced
1 large yellow onion chopped
4 cups low sodium chicken broth
1 cup dry red wine
Ancho Puree: (makes about 2 cups)
6 ancho chiles, seeded
3 cups boiling water
1 garlic clove
½ white onion
Ancho Sauce: (makes about 2 1/2 cups)
½ cup honey
Pinch of ground cinnamon
Pinch of ground cloves
Salt to taste
2 tbs Goat Cheese
6 Flour tortillas
Shredded Mexican style cheese
1.Preheat oven to 350 degrees F
2.Heat oil over high heat in large roasting pan. Season lamb with salt, pepper, and ancho powder
3.Place lamb in pan and brown on all sides
4.Add stock, wine, celery, onion, and carrot, cover with parchment paper and cook in oven for 1 ½ to 2 hrs when lamb is fork tender
5.Remove lamb to a platter and pull meat apart or shred it with a fork.
To Make the Ancho Chili Puree
1.Heat heavy skillet (cast iron if available) over medium-high heat. Add chiles and cook turning occasionally for about a minute.
2.Put the chiles in medium bowl and add boiling water. Let stand until the chiles soften. Strain the chiles and reserve the soaking water.
3.Put the softened chiles, ½ cup of the reserved water, onion, and garlic in a blender and process until smooth, adding more water if needed. Strain and season to taste with salt.
To make the Ancho Sauce
1.Heat oil in saucepan over medium heat. Add onion and cook for about 4 minutes
2.Stir in Ancho puree, honey, cinnamon, and cloves. Season to taste with salt. Bring to a boil, reduce the heat to medium low and simmer stirring ooccasionally until slightly reduced, about 5 minutes. Add goat cheese and stir in until melted and mixed in completely.
1.Layer cheese on one tortilla followed by lamb, sauce, tomatoes, and cilantro. Top with cheese and add second tortilla on top.
2.Cut into quarters