For the braised lamb: Combine the lamb, tomato juice, Dijon, salt, garlic, lime juice, vinegar, cumin, pepper, coriander, avocado leaves, oregano, thyme, shallots, jalapeno and enough water to cover in a large pot. Simmer on low heat, uncovered, for 3 hours.
Remove meat and let cool, reserving liquid. Shred meat, removing as much fat and cartilage as possible.
For the pickled shallots: Cover shallots in a bowl with water.
Combine vinegars, cumin, garlic, oregano, salt, beet and chile in a saucepot and bring to a boil. Turn off the heat and strain the liquid into the bowl with the shallots. Add the beet. Refrigerate until cooled, 4 to 6 hours. Strain the liquid and discard the beet.
For the Oaxacan red chile-chocolate mole: Char tomatoes on a grill or over an open flame until blackened and splitting.
Preheat the oven to 400 degrees F.
Heat oil in a large pot, then add corn, garlic, celery, carrot, poblano, onion and jalapeno and saute until soft.
Spread pumpkin seeds, pecans, sesame seeds and corn and flour tortillas on a baking sheet and bake until browned, 5 to 7 minutes.
Blend tomatoes, blend with toasted nuts and seeds. Add to the pot, then add the tomato juice, tomatillos, ancho chile powder, raisins, chipotle chile powder, guajillo chile powder, cumin, salt, brown sugar, granulated sugar, cinnamon, oregano, thyme, chocolate discs, bananas, bay leaves and 1 1/2 gallons water. Simmer on low heat, stirring frequently, for 2 hours.
Puree in a blender until smooth.
For the tinga spice: Mix paprika, salt, granulated sugar, cumin, pepper, brown sugar, chile powders, garlic powder, onion powder, oregano and cayenne together in a bowl. Transfer to an airtight container.
For the enmoladas: Place crushed peanuts in a large skillet and heat and toss until they begin to release their oils; add some tinga spice and toss to coat. Turn off heat and set aside.
Put several inches of oil into a Dutch oven and heat up until hot. Dip enchilada shells into the oil with tongs until pliable, 5 to 8 seconds. Place on a large rimmed plate. Place 2 ounces warmed shredded lamb (including any jus) on each shell. Using your fingers, roll each shell. Ladle Oaxacan mole sauce over entire plate—enmoladas are about the sauce!
Garnish the enchiladas with Cotija, spiced crushed peanuts and 2 ounces pickled shallots. (Save remaining meat, shallots, mole and tinga for another use.)
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Momocho, Cleveland, OH
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