Shepherd's Roast with Drunken Sauce
Yield: 6 servings
one 5 lb Leg of lamb
-----Salsa Borracha - Drunken Sauce ---------
3 To 4 dried chili pasillas or
4 TBS Chili powder
1 1/2 cups Tepid water
2 Cloves garlic
1/2 cup Olive oil
1 lg Onion, cut into chunks
2 Pickled Serrano chilies, or
any small red or green hot pepper
2 Ounces dry grated cheese (cotija is best)
8 tb Tequila
2 1/4 tb Salt
1/4 ts Ground cloves
1 tb Dry red wine
1/2 tb Lime juice
(Shepherd's Roast with Drunken Sauce] )
In Hidalgo, halves of mutton are hung
over a wood fire and slowly turned until
the meat is cooked and the outside is
crisp and black.
Toward the end of the cooking process, the
roast is basted with lightly salted butter.
It's served with Salsa Borracha, below.
FOR THE ROAST:
Use a 5-pound leg of lamb and roast it on
a spit over a charcoal fire until done the
way you like it (1 1/2 to 2 hours).
Baste from time to time with lightly salted
butter in which a clove of garlic has been
crushed and a pinch of dry mustard added.
In an ungreased skillet, cook the dried chili
pasillas for a few minutes, turning occasionally
to prevent burning.
Skip this step if chili powder is used.
Remove stems and seeds and cover them with the
water, saving the skins.
In about 3/4 hour, put the chilies in a blender
with the remaining ingredients and 4 tablespoons
of the water in which the chili seeds were soaked.
Blend all until smooth.
Strain the remaining chile water and add to sauce.
Serve, either by pouring a little over each portion
of meat, or letting guests help themselves.
Add more chili powder or chilies for a hotter sauce.
Makes 6 servings.
>From "The Art of Mexican Cooking"
by Jan Aaron and Sachs Salom.
Doubleday and Company, N.Y., 1965.
--
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