Categories: Tex-Mex Recipes

Ingredients

• 6 dried ancho chiles
• 3 dried guajillo chiles
• 3 lb. deboned lamb shoulder
• Salt
• 10 cloves of garlic
• 1 cup of brewed coffee
• 1/2 cup water
• 1/2 tsp. cinnamon
• 1 tsp. oregano
• 1 tsp. cumin
• 1 Tbsp. agave nectar
• 1 small onion, cut into slivers
• 1 carrot, peeled and cut into rounds

Directions

1. Toast the chiles in a dry cast iron skillet on medium heat for a few minutes on each side and then turn off the heat and fill the skillet with water. Let the chiles soak for 20 minutes or until soft.
2. Cut the lamb into three-inch cubes and rub the meat with salt.
3. Drain the chiles from the soaking water and place in a blender. Add to the blender the garlic, coffee, water, cinnamon, oregano, cumin and agave nectar. Puree until smooth.
4. Coat lamb with chile puree, and marinate, refrigerated, for 4 hours.
5. Heat oven to 250 degrees.
6. Coat the bottom of a roasting pan with some of the marinade and then top with the lamb.
7. Tightly cover the pan with foil and bake 4 hours or until fork tender.

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