1/4 cup olive oil |
2 1/2 pounds lamb from shoulder, boned and cut into 1/2-inch cubes |
salt and freshly ground black pepper |
1 1/2 large spanish onions, finely diced |
6 cloves garlic, finely chopped |
1 (15-ounce) can whole tomatoes, drained and pureed |
1 tablespoon chipotle puree |
3 tablespoons ancho chili powder |
1 tablespoon pasilla chili powder |
1 tablespoon ground cumin |
2 teaspoons ground coriander |
1 tablespoon dried mexican oregano |
5 cups chicken stock |
1 (12-ounce) bottle dark beer |
dash ground cinnamon |
1 to 2 tablespoons honey |
2 cups cooked or canned black beans |
chopped cilantro leaves, for garnish |
cumin crema, recipe follows |
avocado relish, recipe follows |
red onion relish, recipe follows |
fry bread, recipe follows |
1 pint creme fraiche, mexican crema or sour cream |
1 tablespoon ground cumin |
1 tablespoon fresh lime juice |
salt and freshly ground pepper |
2 tablespoons canola oil |
2 red onions, finely diced |
1 tablespoon minced garlic |
1 serrano chile, finely diced with seeds |
1/4 cup freshly squeezed lime juice |
salt and pepper |
3 tablespoons finely chopped cilantro leaves |
4 haas avocados, peeled, pitted and chopped |
1/2 cup red onion, minced |
1/2 cup chopped cilantro leaves |
2 serrano chiles, minced with seeds |
2 limes, juiced |
salt and pepper |
3 cups all-purpose flour |
1 tablespoon baking powder |
2 tablespoons dry milk powder |
2 teaspoons salt, plus more for seasoning after frying |
5 tablespoons cold vegetable shortening |
1 1/2 cups water |
2 cups canola oil, for frying |