El Feast Navidad

By Kunal

December 16, 2015 9:00 am

On a cold winter’s night, a dry turkey isn’t warming anyone’s spirits (or belly). Go for this juicy lamb shank slow-braised with homemade huaxmole sauce. Just make sure you have the recipe on hand, because your guests won’t leave without it.

INGREDIENTS

12 chamorros de borrego (lamb shanks)
3 Spanish onion s
2 cloves garlic 
3 celery sticks
2 carrots 
2 bunches thyme 
2 handfuls avocado leaves
1 liter white wine 
3⁄4 cup ras el hanout  (spice mix)
8 liters chicken stock 
180g chile guajillo 
200g chile pulla 
1 qt huaje  seeds
1⁄2 tbsp chicken seasoning
salt to taste 
4 bunches cilantro 
2 liters water

PREPARATION

Add salt and ras el hanout to the lamb shanks and sear. Cut onions in fours then combine with carrot, celery and garlic in a pot and cook for 10 minutes. Add white wine. Place lamb shank with the avocado leaves in a deep pan, then add the veggies, chicken seasoning and salt to taste, and cover with aluminum foil. Braise in the oven at 300 degrees for three hours until fully cooked. Remove the lamb shank with the juices and place in a medium pot.

For the huaxmole sauce, clean the chiles then soak them in the water for an hour. Remove the chiles and blend with the thyme and three quarters of the huaje seeds. Then add the rest of the whole huaje seeds for texture. Add the chicken stock and bunches of cilantro, then cook for 20 minutes.

INGREDIENTS

2 oz Avión Añejo
2 oz apple butter
3/4 oz fresh lime juice
1/2 oz anise agave syrup
1/2 oz Yellow Chartreuse

PREPARATION

Combine all. Shake cold. Double strain into cocktail glass (avoid ice chips or lime pulp). Garnish with star anise.

“Avión Añejo adds woody notes and cherry that mesh well with the lamb marinade. The onion, garlic and the spice pair perfectly with the maple and hints of vanilla in the cocktail.”

INGREDIENTS

4 cups jasmine rice
1 1/4 cups tomato
1/4 white onion
3 cloves garlic
1 tbsp chicken seasoning
4 cups chicken stock
1/2 cup water
1/2 cup canola oil
2 cups diced carrot
2 cups chickpeas
3 serrano peppers

1 cup black beans
1 clove garlic
1/2 onion
1/4 bunch yerba santa
1/4 cup avocado leaves
1/4 bunch cilantro
vegetable oil

PREPARATION

Mexican Rice
Blend tomato, onion, garlic, one serrano pepper and chicken seasoning. Fry the rice with canola oil for about 5 minutes in a medium pot on high heat. Add the carrots and stir for 2 minutes. Add the blended tomato sauce. Rinse the blender cup with the water and pour into the rice. Stir for 5 minutes. Add the chicken stock, and the rest of the serrano peppers. Cover the pot and lower the heat, then cook for 5 minutes. Turn off the heat and let it rest for 20 minutes. Add the chickpeas, then serve.

Black Beans
Boil beans with 2 cups of water over high heat. Reduce the heat, cover and simmer for 30 minutes, skimming off any foam that forms. Stir in half of the onion and simmer 30 minutes more. Add the garlic and simmer uncovered for 30 minutes, stirring occasionally. Stir in salt to taste. Caramelize the rest of the onion with vegetable oil then add the beans. Blend with cilantro.