Name: Lamb with Guajilio Chile Sauce (Carnero Enchilado)
Yield: 4 to 6 servings
Cuisine: Mexican
Ingredients: 4 to 6 ounces dried chiles, either guajillo, ancho, or Anaheim; 1 medium-size onion, sliced (about 1 cup); 1 piece (2 inches) true (Ceylon) cinnamon, or 1 teaspoon ground U.S. “cinnamon”; 1 cup water; 4 garlic cloves, peeled; Salt and freshly ground black pepper to taste; 12 black peppercorns; 2 pounds lean boneless lamb, cut into bite-sized cubes; 3 medium-large boiling potatoes (Red Bliss or other thin-skinned variety), about 1¼ pounds, peeled and cut into ½-inch slices; 2 tablespoons vegetable oil; 6 cloves

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

As I ate it in Oaxaca, this dish was blazing hot from the very strong guajilio chiles they have there. The guajillos we get in the North, and also the ones in the United States, are much milder, so you are not likely to set your hair on fire, though of course you could reduce the amount of chiles if you have qualms.

Ingredients

4 to 6 ounces dried chiles, either guajillo, ancho, or Anaheim

Method

Rinse the chiles thoroughly under cold running water, removing the seeds and veins. Heat a griddle or cast-iron skillet until a drop of water sizzles on contact. Place the chiles on the griddle and heat, turning once or twice, just until the aroma is released, 1 to 2 minutes. Be very careful not to burn them or the dish will be bitter. Place the chiles in a bowl or saucepan and cover with boili