Monday, March 24, 2008

Chuletas de Borrego al Guajillo

AKA Lamb Chops in Guajillo Sauce.-

6-8 Lamb chops, salt and pepper them on both sides
6 Guajillo chilies, dried, seeded and deveined
3 Garlic Cloves
1 cup tomato sauce
1/2 onion
1/2 tsp sugar (optional)
salt and pepper

In pan with 1 tsp oil and med heat, put chiles, garlic and onion and stir fry. Watch the chilies they will change color, turn. Remove from heat and put in blender along with tomato sauce, 1/2 cup water (or more depending on thickness), sugar and salt and pepper. Blend well. if you notice too many bits of chile (you will be spitting these out, not nice) run through sieve for smooth sauce.
In a deeper pan with some oil brown the chops or cutlets on both sides, lightly until they are no longer red. STOP they will cook more once sauce is added. Now add sauce and make sure meat is well covered. Lower heat to simmer and cook for 10-15min.
Note: You could add veggies too like corn, green beans, potato, greens, zuchinni, whatever and make into one pot meal.

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