Asado De Bodas (wedding Stew With Lamb)

Total Time: 7 hrs Preparation Time: 1 hr Cook Time: 6 hrs

Ingredients

• Servings: 6
• 4 large guajillo chilies, stemmed and seeded
• 2 ancho chilies or 2 pasilla chiles, stemmed and seeded
• 2 cups hot water
• 4 large garlic cloves, peeled
• 2 teaspoons kosher salt
• 1/2 teaspoon whole cumin seed
• 1 whole clove
• 1/2 teaspoon whole black peppercorn
• 2 lbs boneless lamb shoulder, cut into 1-inch cubes
• 1 cup very finely minced onion
• 1/2 teaspoon dried marjoram
• 1 dried bay leaf
• 1/4 teaspoon ground cinnamon (or 1-inch piece stick cinnamon)
• 1 cup water or 1 cup chicken broth or 1 cup beef broth
• 1 teaspoon vinegar
• 1 teaspoon firmly packed brown sugar (or piloncillo)
• 1 teaspoon grated orange zest
• 1 tablespoon grated ibarra mexican chocolate (or semisweet chocolate)

Recipe

• 1 heat a heavy skillet over med-high heat.
• 2 add the chiles and toast on both sides, turning occasionally and pressing down with a spatula, until they soften and blister.
• 3 remove from the pan.
• 4 place in a heatproof bowl and pour the hot water over them.
• 5 soak for 15 minutes, stirring once.
• 6 drain, reserving 1 cup of the soaking liquid.
• 7 in a blender, combine the chiles and the reserved soaking liquid, garlic, and salt and puree until perfectly smooth.
• 8 in a small skillet over medium heat, toast the cumin, clove, and peppercorns until fragrant, stirring frequently so they don't burn.
• 9 let cool completely and grind in a spice grinder.
• 10 place the lamb in the bottom of a 5-quart slow cooker and sprinkle with the ground spices.
• 11 add the onion, marjoram, bay leaf, and cinnamon.
• 12 pour the chile puree over the meat and add the water.
• 13 stir well; cover and cook on low for 6 hours, stirring once or twice, until the meat is tender and the sauce is thick and fragrant.
• 14 remove and discard the bay leaf and cinnamon stick.
• 15 stir in the vinegar, brown sugar, orange zest, and chocolate; serve hot with simple rice and warm flour tortillas.