Recipe: Shepherd’S Roast With Drunken Sauce
- 5 lb Leg of lamb
- 3 To 4 dried chili pasillas or
- 4 tb Chili powder
- 1 1/2 c Tepid water
- 2 Cloves garlic
- 1/2 c 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
- 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.
Number of servings (yield): 3
Meal type: dinner
Culinary tradition: USA (General)