Enmoladas (Lamb Enchiladas with Mole Sauce)
- Level: Advanced
- Yield: 1 serving
- Total: 8 hr 20 min (includes chilling time)
- Active: 2 hr
Ingredients
Braised Lamb:
5 to 7 pounds quartered lamb (neck, shoulder, ribs, including bones)
28 ounces tomato juice
1/2 cup Dijon mustard
1/2 cup kosher salt
1/4 cup chopped garlic
1/4 cup lime juice
1/4 cup sherry vinegar
3 tablespoons ground cumin
3 tablespoons ground black pepper
2 tablespoons ground coriander
7 to 9 dried avocado leaves
4 sprigs fresh oregano
4 sprigs fresh thyme
2 shallots, rough chopped
1/2 fresh jalapeno, minced (remove seeds for less heat)
Pickled Shallots:
8 to 10 shallots, thinly sliced
1 cup cider vinegar
1 cup red wine vinegar
2 tablespoons ground cumin
2 tablespoons chopped garlic
2 tablespoons fresh oregano
2 tablespoons kosher salt
1 small beet, cut in half
1/2 habanero chile, cut in half
Oaxacan Red Chile-Chocolate Mole:
6 beefsteak tomatoes
1/4 cup vegetable oil
1/2 cup corn (can substitute frozen)
3 tablespoons chopped garlic
2 to 3 ribs celery, rough chopped
1 large carrot, rough chopped
1 poblano chile, rough chopped
1 Spanish onion, rough chopped
1/2 jalapeno, rough chopped
1/2 cup pepitas/pumpkin seeds
1/4 cup pecans
1/4 cup sesame seeds
Two 6-inch corn tortillas
Two 10-inch flour tortillas
One 46-ounce can tomato juice
One 28-ounce can whole tomatillos (including liquid)
1/2 cup ancho chile powder
1/2 cup dark or golden raisins
1/4 cup chipotle chile powder
1/4 cup guajillo chile powder
1/4 cup ground cumin
1/4 cup kosher salt
1/4 cup brown sugar
1/4 cup granulated sugar
2 tablespoons ground cinnamon
2 tablespoons fresh oregano
2 tablespoons fresh thyme
6 Mexican chocolate discs
2 bananas, chopped
2 bay leaves
Tinga Spice:
1 1/2 cups paprika
1 cup kosher salt
1 cup granulated sugar
1/2 cup ground cumin
1/2 cup ground black pepper
1/2 cup brown sugar
1/4 cup ancho chile powder
1/4 cup chipotle chile powder
1/4 cup guajillo chile powder
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup dried oregano
3 tablespoons cayenne pepper
Enmoladas:
Crushed peanuts, for garnish
Oil, for cooking enchilada shells
3 to 4 corn enchilada shells
1 ounce crumbled Cotija
Directions
- 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.)