Lamb In Red Mole Sauce
Lamb In Red Mole Sauce requires about 45 minutes from start to finish. Watching your figure? This
Ancho Chipotle Chili
Details
- Serving Size: 2
- Gluten-Free: True
- Dairy-Free: True
- Weight Watchers: 20 Points
Cuisine
- American
- lunch
- soup
- main course
- main dish
- dinner
Ingredients
- 1 dried ancho chile
- 5 g vegetable bouillon powder
- 1 tsp cumin
- 1 dried chipotle chile
- fresh cilantro
- 400 grams ground beef
- 6 large mushrooms, chopped
- 1 onion, chopped
- 2 tsp dried oregano
- 1 red bell pepper, chopped
- salt and pepper
- 500 grams tomato sauce
- 500 ml hot water
Instructions
Slice open the dried ancho and chipotle chili and remove the seeds/pith.
Remove the dried chili and put them in a bowl or sauce pan.
Pour 250 ml boiling water over it and leave it to soak for at least 15 minutes.
In a large pot, saute the chopped bell pepper, onion, and mushrooms over medium heat.
Meanwhile, fry the beef in a hot skillet until crispy.
While the beef is frying, blend the chili peppers you've been soaking with the soaking liquid.
Add the beef to the large pot filled with the sauteed vegetables.
Season with salt, pepper, cumin, and oregano to taste.
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