Carne Adovada

Total Time: 14 hrs Preparation Time: 12 hrs Cook Time: 2 hrs

Ingredients

• Servings: 8
• 2 lbs boneless lamb butt, sliced thin (or cubed)
• 7 dried chilies, pods seeded and de-veined
• 2 garlic cloves, peeled
• 1 teaspoon dried mexican oregano
• 1 teaspoon salt

Recipe

• 1 place the chile skins in a bowl and add enough hot tap water to cover. allow them to sit for 1 hour, then drain, reserving the liquid.
• 2 place the pepper skins in a blender and add enough of the water to bring the total amount in your machine to 1 pint.
• 3 add the garlic, oregano and salt. blend until thick and smooth.
• 4 place the sliced lamb in a glass bowl and pour in the chile sauce.
• 5 mix the meat, cover and marinade.
• 6 refrigerate overnight.
• 7 when ready to bake, heat oven to 350*f.
• 8 place meat and marinade in a covered casserole and bake for a couple hours or until the lamb is very tender and starts to fall apart.
• 9 flake with fork, and serve.