Adobo-Braised Lamb

This lamb will make your apartment/house smell amazing. Definitely go through the effort to find the chiles. Toasting them gives them an amazing aroma and brings out all of the flavors. The adobo sauce has a  mix of ingredients that make a rich, beautiful red sauce. I loved the flavors of the peppers. When it has been in the oven a few hours, it falls off the bone incredibly easily and shreds into a beautiful taco or enchilada filler. We did tacos and had chopped white onion, cilantro, avocado, radish, jalapenos, and salsas so everyone could make his own. A very luxurious taco.

Mexican Feast from Truly Mexican by Roberto Santibanez

Jamie got me an amazing Mexican cookbook for Christmas - Truly Mexican by Roberto Santibanez. We decided to try it out this weekend and have a few friends over for a Mexican feast. It was great! And in the process, I found the coolest spot to source all of the harder-to-find Mexican ingredients (dried peppers, corn flours, big, ripe tomatillos...) It's a stall in Essex Street Market called Viva Fruits and Vegetables. I went a little overboard and bought a bunch of things, including masa tamale flour and lard, so there may be tamales featured on here in the not so distant future.

We had chilaquiles to start along with freshly made tortilla chips and three great salsas - roasted tomatillo with toasted chipotle powder salsa, roasted cherry tomato salsa, and spicy pineapple salsa. For the main course, we had an adobo braised lamb, shredded up perfectly for tacos. It was delicious.