Burritos of Lamb in Red Mole Sauce

Mexican cooking makes frequent use of a blender. For many recipes, the ingredients are just tossed into the blender jar, puréed, combined with meat or other ingredients, and cooked long and slow. This makes for quick preparation with minimal clean up and only a few cooking steps—yet the results are complex-flavored sauces and tender meat.

This recipe and the Chicken Mole Verde Enchiladas make use of a blender, meaning they are easily executed and delicious to enjoy. The best cut of lamb to use for this recipe is boneless lamb shoulder, which has ample fat and collagen to yield a tender, juicy stew when properly cooked. If you can’t find boneless lamb shoulder, use shoulder lamb chops; include the bones for additional flavor. Discard bones before serving. Note: Overnight prep required; see step 7.

6 mild whole dried chilies such as New Mexico or California, torn into pieces

2 teaspoons salt

1 teaspoon freshly ground black pepper

2 teaspoons New Mexico, Ancho, or California chili powder or Hungarian paprika

3 pounds boneless lamb shoulder or 3½ pounds shoulder lamb chops, cut into 1-inch cubes

½ pound Mexican chorizo, removed from casing, or finely chopped bacon

Red Mole Sauce

2 cups chopped onion

4 cloves garlic

2 jalapeños, stemmed, seeded, and chopped

2 cups canned diced tomatoes with liquid

2 chipotle chilies in adobo sauce

1 12-ounce bottle Mexican beer

1 cup fresh orange juice

1 teaspoon ground cumin

2 teaspoons fresh oregano, chopped

pinch cinnamon

2 corn tortillas, torn into pieces

2 cups carrots, cut into ½-inch dice

6 9-inch flour tortillas Mexican Rice

Garnishes

pico de Gallo

chopped green onions

1. Place chilies in a heatproof, glass measuring cup and cover with boiling water. Let soak at least 30 minutes, until soft. Remove from water, discarding stems, seeds, and liquid.

2. Combine salt, pepper, and chili powder. Sprinkle generously over lamb. If any spice rub remains, reserve for mole.

3. Heat a Dutch oven over medium heat and add chorizo. Cook 5 to 10 minutes, using a spatula to break up into small pieces. Cook until meat is browned and fat is rendered (leave rendered fat to cook lamb in). Remove and set aside chorizo.

4. Increase heat to medium-high and add half of lamb. Cook about 10 minutes, until browned on all sides. Remove and set aside. Cook remaining lamb. Remove all but ¼ cup of rendered fat. Set pot aside.

5. For the Red Mole sauce: Combine soaked chilies, onions, garlic, jalapeños, tomatoes, chipotle chilies, beer, orange juice, cumin, oregano, cinnamon, and tortilla pieces, and blend to form a homogenous mixture. Add to pot and cook over medium-high heat 10 minutes, scrapping up any browned bits from bottom of pot.

6. Add lamb, chorizo, and any remaining spice rub. Bring to a boil and reduce to a simmer. Cover and cook 1 hour and 15 minutes. Add carrots and cook 15 minutes. Taste lamb for tenderness. Continue to cook as needed, checking lamb for tenderness every 15 minutes.

7. Let lamb cool and refrigerate overnight. The next day, remove congealed fat and reheat. If sauce is watery, remove solids and boil to reduce and concentrate flavor. Sauce should just be turning syrupy.

8. To assemble, place a tortilla in a frying pan over medium heat. When tortilla is hot to the touch, transfer to a plate. Spoon ½ cup Mexican rice down middle of tortilla. Top with ½ to ¾ cup lamb. Spoon over Pico de Gallo and sprinkle with green onions. Fold in sides and roll to form a tight package.

Mexican Rice

¹⁄ ³ cup peanut oil

2 cups long-grain white rice

1½ cups chopped onion

2 tablespoons minced garlic

2 tablespoons New Mexico or California chili powder

2 8-ounce cans tomato sauce

2½ cups low-sodium chicken broth

1. Heat a heavy, medium-size pot with a tight-fitting lid over medium heat. Add oil and rice. Cook rice, stirring, about 10 minutes, until golden and nutty. Add onion and cook 3 to 5 minutes, until translucent. Add garlic and cook, stirring, 1 minute. Add chili powder and stir until rice is well-coated.

2. Pour tomato sauce over rice, stir, and cook 1 minute. Bring broth to a boil and pour over rice. Reduce to a simmer, cover, and cook 15 minutes, until all liquid is absorbed and rice is tender and fluffy. Season to taste with salt and pepper.