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300 Big & Bold Barbecue & Grilling Recipes
by Karen Adler & Judith Fertig
This succulent Mexican dish, known as mixiote de borrego asado, gets even more flavorful when left to braise until tender.
TIP: If you can't find pasilla chiles, guajillo chiles and chiles de arbol, use a mixture of whatever dried Mexican chiles you can find.
Serves 4

• Preheat oven to 350°F.
• Baking sheet
• Deep foil pan
• Suggested wood: mesquite


• 4 oz dried pasilla Chile peppers, stemmed
• 4 oz dried guajillo Chile peppers, stemmed
• 2 dried chiles de arbol, stemmed
• 3 large cloves garlic, minced
• 1/2 cup tequila
• 1/2 cup freshly squeezed lemon juice
• 1 tsp ground cumin
• Kosher or sea salt and freshly ground pepper
• 4 lamb shanks, trimmed


1. Place pasilla chiles, guajillo chiles and chiles de arbol on baking sheet. Toast in preheated oven for 2 minutes. Transfer to a bowl and pour in enough hot water to cover; soak for about 1 hour, or until soft. Strain, reserving the soaking water.

2. In a food processor, combine chiles and enough soaking water to puree into a thick, smooth paste. Add garlic, tequila, lemon juice and cumin; pulse to blend. Season to taste with salt and pepper.

3. Place lamb in foil pan and brush with paste. Cover with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.

4. Meanwhile, prepare an indirect fire for smoking in your grill or smoker.

5. Add 1 cup hot water to the foil pan and cover with foil. Place pan on the indirect side of the grill. Close the lid and smoke for 2 to 3 hours, or until meat is almost falling off the bone. Transfer lamb to a platter and keep warm.

6. Skim any excess fat from the sauce in the pan and whisk sauce until smooth, adding up to 1/2 cup hot water as needed to make a rich sauce. Spoon some sauce onto each plate and place a lamb shank on top.

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