El Restaurante Mexicano
March-April 2004
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(Western Mexican Mutton Soup)
Serves 6 to 8
The Meat:
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| 4 | lbs. leg of mutton, cut in large chunks | ||||||
| 3 | guajillo chiles, seeded and deveined | ||||||
| 3 | ancho chiles, seeded and deveined | ||||||
| 6 | lg. garlic cloves | ||||||
| 5 | whole allspice, coarsely ground | ||||||
| 1 | t. cumin seeds, coarsely ground | ||||||
| 1 | t. dried oregano leaves | ||||||
| 1/4 | t. dried thyme | ||||||
| Juice of 2 oranges | |||||||
| 1/2 | c. rice vinegar or other mild vinegar | ||||||
| Salt, to taste | |||||||
| Broth | |||||||
Place meat in large, non-reactive pan. Soak chiles in hot water until softened. Drain and place in blender or food processor with all other ingredients and enough of the chile soaking water to form a smooth paste. Rub paste over mutton and allow to sit, refrigerated, 8 hours or overnight.
Place meat in a roasting pan, add 1 cup chicken stock, cover with aluminum foil and roast in a preheated 375 degree F oven until cooked through. Remove meat from pan and shred with two forks or cut into small chunks. Reserve pan juices. Put meat in large soup bowls and ladle with broth.
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| 2 | lbs. Roma tomatoes, roasted and peeled | ||||||
| 1/2 | med. white onion, peeled and coarsely chopped | ||||||
| 2 | lg. cloves garlic, peeled | ||||||
| 1 | t. dried oregano | ||||||
| 2 | T. lard or corn oil | ||||||
| Salt, to taste | |||||||
| 3 | qts. chicken broth | ||||||
| Reserved pan juices | |||||||
| Salt, to taste | |||||||
Place the tomato, onion, garlic and oregano in a blender and blend to a smooth puree, adding some of the chicken broth if necessary to facilitate blending.
In a large saucepan, heat the oil or lard and add the tomato mixture, cooking over low heat for 15 minutes.
Add the broth and continue cooking another 15 minutes. Add the pan juices, salt to taste, and ladle over meat in large soup bowls. Garnish with chopped onion, cilantro and limes, accompanied by warm corn tortillas.