Serves: 6
Total Calories: 764

4 pounds boneless leg of lamb
1/2 cup fresh orange juice and 3 (2-inch) orange rind strips
1/2 medium white onion, coarsely chopped
4 cloves garlic (large), pressed
1 medium tomato, cored and coarsely chopped
2 teaspoons dried oregano (Mexican variety preferred), crumbled
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon crushed red pepper
2 tablespoons tequila (optional)

1. Put the meat in a large ovenproof casserole dish or Dutch oven. Add the remaining ingredients. Turn the meat 2 to 3 times to distribute the ingredients. Seal tightly with aluminum foil and refrigerate 2 hours or overnight. Bring to room temperature about 1 hour before cooking.

2. Preheat the oven to 325°. Bake the meat covered with foil, until falling-apart tender, 2 1/2 to 3 hours. Transfer the meat to a large platter.

3. Pour the juices through a fine-mesh strainer over a saucepan, pressing to extract the pulp and juices. Discard the debris. Bring the juices to a boil over high heat and cook until reduced to about 1 cup. When the meat is cool enough to handle, separate into chunks or shred. Discard fat and connective tissue. Serve the meat, sliced, with the pan juices, if desired, or the broth may be refrigerated for later use. (Remove the congealed fat on top of the juice before using.)

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: 6
Total Calories: 764
Calories from Fat: 391

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