Pulled Lamb Enchiladas

Total Time: 8 hrs Preparation Time: 1 hr Cook Time: 7 hrs

Ingredients

• 3 -4 lbs country-style lamb ribs or 3 -4 lbs lamb shoulder
• 8 cups chicken stock or 8 cups canned chicken broth
• water
• 2 heads garlic, outer skin removed, cut in half
• 2 tablespoons chili powder (new mexico preferred)
• 2 tablespoons dried chipotle powder
• 1 tablespoon black pepper
• 2 tablespoons salt (for our taste this was *way* too much)
• 8 -10 large flour tortillas (i filled 8 and had about 1 pound of meat leftover)
• 2 (10 ounce) cans red enchilada sauce (i used the braising liquid thickened with cornstarch)
• cilantro (a must imho)
• green onion
• sour cream
• crumbled queso fresco

Recipe

• 1 place the lamb in a deep, heavy stockpot or crockpot. (i used a crockpot).
• 2 add the chicken stock and enough water to completely cover it.
• 3 drop in the garlic and stir in the chili powders, black pepper and salt.
• 4 cover the pot and bring the mixture to a low simmer over medium heat.
• 5 let the lamb braise in the liquid for at least 6 hours and up to 8 hours.
• 6 remove the lamb from the braising liquid.
• 7 using your hands or 2 forks, pull the meat into strands and place in a bowl.
• 8 skim garlic cloves from pot and squish them up with the meat.
• 9 *note* i changed direction right here - instead of the enchilada sauce, i dipped out about 3 cups of braising liquid & put in a saucepan. i whisked in 3 tablespoons of cornstarch & let it cook till thick.
• 10 stir about 1 cup of enchilada sauce into the lamb.
• 11 heat the oven to 400f°.
• 12 spoon a few tablespoons of enchilada sauce in the bottom of a 9 x 13 baking dish. spread the sauce so that it coats the bottom of the entire dish.
• 13 spoon some of the lamb onto the middle of a tortilla, roll it up, tucking in the sides as you roll, and place seam side down in the baking dish.
• 14 continue to fill the remaining tortillas and place them in the baking dish.
• 15 pour more enchilada sauce on top of the tortillas so that they are covered.
• 16 cover and bake for 20 minutes or until heated through.
• 17 to serve, place a rolled enchilada on a serving plate and spoon some more sauce over the top.
• 18 garnish with cilantro, chopped green onions, crumbled cheese & sour cream.