Crepa de Cordero en Adobo

Name: Crepa de Cordero en Adobo (Adobo Lamb Crêpes)
Yield: Makes 16 Filled Crêpes
Cuisine: Mexican
Ingredients: 1 cup [480 ml] chicken stock (store-bought); ½ teaspoon ground cloves; 2 pounds [910 g] boneless leg or shoulder of lamb; 3 large banana leaves, defrosted if frozen; ½ teaspoon freshly ground black pepper, plus more for seasoning; ½ teaspoon ground cinnamon; ½ teaspoon ground allspice; 5 or 6 fresh avocado or bay leaves (optional); 2 teaspoons dried oregano; 2½ teaspoons kosher salt, plus more for seasoning; 2 garlic cloves, peeled; ½ small white onion, coarsely chopped; 1 medium plum tomato, cut into quarters; 2 tablespoons apple cider vinegar; 1 cup [240 ml] water, plus more as needed; 5 dried ancho chiles, stemmed and seeded; 2 cups [280 g] all-purpose flour; ½ teaspoon salt; 2 tablespoons canola oil, plus more for greasing the crêpe pan; 5 dried guajillo chiles, stemmed and seeded; 3 tablespoons canola oil; 4 eggs; 2 cups [480 ml] whole milk

Adobo Lamb Crêpes

Preparation info

Makes
16
Filled Crêpes

Difficulty
Medium

Appears in

We Are La Cocina

By Leticia Landa and Caleb Zigas

Published 2019

About

My aunts always danced, in particular my aunt Laila—she’d take out a handkerchief and, when we were finished eating, turn on the music and start dancing. We’d all get into a circle, follow her special steps; there was so much laughing and dancing at her house. I always remember dancing when I cook her recipes.

Ingredients

Adobo Lamb

5 dried guajillo chiles, stemmed and seeded
5 dried ancho chiles, stemmed and seeded
1 cup [

Americas
Mexico
Breakfast
Central America

Method

To make the Adobo Lamb

Heat a large dry skillet over medium heat. Add the chiles and toast them until fragrant, 30 seconds to 1 minute per side, taking care not to burn them. Transfer to a large bowl and cover completely with hot water. Let the chiles sit, covered, to soften and rehydrate, about 15 minutes.

Drain and transfer the peppers to a blende