Shot-and-a-beer Lamb Stew Or Tacos

Total Time: 3 hrs 50 mins Preparation Time: 20 mins Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 6
• 2 large dried chipotle chiles
• 2 large dried ancho chiles
• 12 ounces lager beer (mexican such as tecate)
• 1/4 cup tequila (silver)
• 3 1/2 lbs lamb shoulder, cut into 2-in . cubes
• 2 teaspoons kosher salt
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 3 garlic cloves, chopped
• 3/4 lb tomato, chopped
• 2 teaspoons dried mexican oregano
• 2 teaspoons ground cumin
• cabbage and cilantro slaw with lime vinaigrette, lime wedges, crumbled cotija cheese, and tortilla chips

Recipe

• 1 preheat oven to 350°. wipe chiles clean with a damp cloth. in a dry, heavy saucepan over medium heat, toast chiles until fragrant and puffy, turning occasionally to keep them from burning, 3 to 5 minutes. let cool slightly, then remove stems, seeds, and membranes. pour beer and tequila over chiles to soften.
• 2 meanwhile, season lamb with salt. heat oil in a heavy, large ovenproof pot such as a dutch oven over medium-high heat. brown half the lamb at a time, turning as needed, 8 to 10 minutes per batch. transfer browned lamb to a bowl.
• 3 add onion and garlic to pot; cook until soft, stirring often, 5 minutes. stir in beer mixture, tomatoes, oregano, cumin, and lamb. add water if needed to barely cover lamb. bring to a boil over high heat; cover.
• 4 bake stew until lamb is falling-apart tender, 3 hours. skim fat. ladle stew into bowls and serve with accompaniments.