Mixiotes de Carnero

Name: Mixiotes de Carnero
Total time: 270 min
Yield: 6 porsiyon
Cuisine: Turkish
Ingredients: 40 g ancho chile; 60 g apple cider vinegar; 4 g Avocado leaves; 5 g chile de árbol; 1 g clove; 3 g cumin seeds; 10 g Epazote; 30 g garlic; 60 g Guajillo chile; 1500 g lamb shoulder; 12 g Maguey membrane; 2 g marjoram; 2 g Mexican oregano; 150 g onion; 30 g Pasilla chile; 3 g peppercorns; 15 g salt; 2 g thyme; 200 g Water

⏱️ 270 dk 🔥 824 kcal 🍽️ 6 porsiyon

Malzemeler

Malzemeler
40 g ancho chile
60 g apple cider vinegar
4 g Avocado leaves
5 g chile de árbol
1 g clove
3 g cumin seeds
10 g Epazote
30 g garlic
60 g Guajillo chile
1500 g lamb shoulder
12 g Maguey membrane
2 g marjoram
2 g Mexican oregano
150 g onion
30 g Pasilla chile
3 g peppercorns
15 g salt
2 g thyme
200 g Water

Hazırlanışı

Cut lamb shoulder into 5cm cubes. Season the lamb shoulder generously with salt.

Clean the dried chile guajillo, chile ancho, chile pasilla, and chile de árbol by removing stems and seeds. Rehydrate the chiles in hot water for 20 minutes until softened.

Toast the cumin seeds, Mexican oregano, thyme, marjoram, black peppercorns, and whole cloves in a dry pan over medium heat until fragrant, about 1-2 minutes. Be careful not to burn them.

Mixiotes de Carnero

Malzemeler

Hazırlanışı

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