Serves: 4
Total Calories: 937

2 ounces , (about 8 whole) dried guajillo chile kimmy
2 tablespoons olive oil or vegetable oil
1 large onion, chopped
4 cloves garlic (medium), finely chopped
2 1/2 pounds boneless lamb stew meat, cut in 1-inch pieces
1/4 cup all-purpose flour
1/2 bottle salt
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1 teaspoon dried thyme
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred)
1 (28-ounce) can diced tomato with the juice
1/4 cup lightly packed chopped cilantro
1 cup canned fat-free reduced-sodium chicken broth
, chopped green onion, and lime wedges

1. Wipe chiles with damp paper towels. Cut open and discard stems, seeds and veins. Cut the chiles into pieces and put in a small saucepan with 1 1/2 cups hot tap water. Bring to a boil, then cover and soak off heat 20 minutes. Put the chiles and the soaking water into a blender and blend as smooth as possible. Strain, pressing the purée to get all the pulp through a strainer into a bowl. Discard the residue. Set the purée aside.

2. Heat the oil in a 3- to 4-quart saucepan over medium heat and cook the onion until it starts to brown, 3 to 4 minutes. Add the garlic and cook 1 minute. Dust the meat with flour and add to the pan. Cook, stirring, until the meat is no longer pink outside, about 3 minutes.

3. Add the salt, the chile purée and all of the remaining ingredients. Stir to mix. Bring to a boil, then reduce the heat to low, partially cover with the lid askew and simmer, stirring frequently, until the meat is very tender, about 1 hour. Serve with finely chopped green onion on top and lime wedges.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 937
Calories from Fat: 70

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