Oaxacan Lamb Shanks Mole – Mixiote De Borrego En Mole Coloradito

The first time I tasted Mixiote De Borrego En Mole Coloradito was at a bustling market in Oaxaca City. The aroma alone was intoxicating: a symphony of smoky chilies, rich chocolate, and tender lamb. The vendor, a kind woman with flour-dusted hands, handed me a steaming parcel wrapped in banana leaves. Unfurling it, I was greeted by the sight of a deeply hued mole clinging to succulent lamb shanks. That bite – the complex dance of flavors, the melt-in-your-mouth tenderness – transported me. It was more than just a meal; it was a culinary story, a piece of Oaxacan heritage I knew I had to learn to recreate.

Recipe Overview

• Prep Time: 1 hour
• Cook Time: 3.5 – 4 hours
• Total Time: 4.5 – 5 hours
• Servings: 4
• Yield: 4 lamb shanks
• Dietary Type: Gluten-Free (check chocolate label)

Ingredients

For the Mole Sauce:

• 6 plum tomatoes, roasted in a 375 degree oven until blackened
• 2 garlic cloves, roasted
• Water, for consistency
• 3 teaspoons sesame seeds, toasted
• ¼ teaspoon freshly-ground black peppercorns, toasted
• ½ teaspoon dried oregano, toasted (Mexican preferred)
• ½ teaspoon cinnamon, toasted
• 8 ancho chilies
• 6 guajillo chilies
• 3 tablespoons canola oil
• 1 ½ ounces Mexican chocolate
• ½ cup sugar

For the Lamb Shanks:

• 4 lamb shanks (medium to large)
• Salt
• Canola oil, for searing
• ½ cup red wine vinegar
• ½ medium yellow onion, chopped
• 4 (12 inch) square banana leaves (available in the frozen section of Mexican markets)

Equipment Needed

• Blender
• Strainer
• Stockpot
• Skillet
• Heat resistant bowl
• Baking pan
• Aluminum foil

Instructions

1. Prepare the Mole Sauce: Combine the roasted tomatoes and roasted garlic cloves in your blender and whirl until smooth, adding water if necessary to achieve a pourable consistency. The consistency should be thick enough to coat the lamb shanks.
2. Strain the Tomato Mixture: Strain the blended tomato and garlic mixture through a fine-mesh strainer to remove any seeds or skins. Set the strained puree aside. This creates a smoother mole.
3. Grind the Spices: Grind the toasted sesame seeds, toasted peppercorns, toasted oregano, and toasted cinnamon together using a spice grinder or mortar and pestle. Set this spice mixture aside. Toasting the spices beforehand enhances their flavor and aroma.
4. Prepare the Chilies: Make a lengthwise cut on one side of each ancho and guajillo chile and remove the seeds and veins. Removing the seeds reduces the heat level of the mole.
5. Soak the Chilies: Place the seeded chilies in a heat-resistant bowl and cover them with boiling water. Soak for 20 minutes, or until the chilies are soft and pliable. Soaking allows the chilies to rehydrate, making them easier to blend.
6. Blend the Chilies: Place the soaked chilies and the water they’ve been soaking in into the blender. The soaking water is flavorful and adds depth to the mole.
7. Strain the Chili Puree: Whirl the chili mixture until smooth. Strain the mixture through a fine-mesh strainer to remove any remaining skins or seeds. Set the strained chili puree aside.
8. Sauté the Spices: In a stockpot, heat about 3 tablespoons of canola oil over medium heat. Add the ground spice mixture and stir constantly for about 1 minute to release their fragrant oils. Be careful not to burn the spices; they should just become fragrant.
9. Combine the Purees: Add the tomato puree and the chili puree to the stockpot with the sautéed spices. Bring the mixture to a boil, then reduce the heat and let it simmer.
10. Add Chocolate and Sugar: Add the Mexican chocolate, sugar, and salt to taste to the simmering mole sauce. Let the mole simmer for about 20 minutes, stirring occasionally, until the chocolate is melted and the sauce has thickened slightly. Adjust salt to your preference.
11. Preheat the Oven: Preheat your oven to 325°F (160°C).
12. Sear the Lamb Shanks: Season the lamb shanks generously with salt. In a hot skillet, heat a little canola oil. Sear the lamb shanks on all sides until they are browned. Searing adds a rich, deep flavor to the lamb.
13. Coat the Lamb Shanks: Place some of the mole sauce in a bowl. Dip each seared lamb shank in the mole sauce, ensuring it is well coated.
14. Assemble the Mixiotes: Sprinkle each mole-coated shank with red wine vinegar, chopped onion, and a pinch more salt.
15. Wrap in Banana Leaves: Wrap each shank individually in a banana leaf. Then wrap each banana leaf parcel in aluminum foil. Wrapping the shanks tightly ensures they cook evenly and retain moisture.
16. Bake the Lamb Shanks: Place the wrapped lamb shanks in a baking pan. Bake in the preheated oven for 3 ½ to 4 hours, or until the meat is very tender and falling off the bone. Check for doneness by piercing the meat with a fork; it should be very tender and easily pull apart.
17. Serve: Carefully remove the shanks from the oven. Unwrap them and place each shank on a plate. Top with additional warm mole sauce.

Expert Tips & Tricks

• Spice Level: For a spicier mole, leave some of the seeds in the chilies or add a pinch of cayenne pepper to the spice mixture.
• Chocolate Choice: Use good quality Mexican chocolate for the best flavor. If you can’t find Mexican chocolate, use bittersweet chocolate with a touch of cinnamon.
• Banana Leaves: If fresh banana leaves are unavailable, you can use parchment paper as a substitute, although the flavor will be slightly different. Ensure they are properly thawed if frozen.
• Make-Ahead: The mole sauce can be made a day ahead and stored in the refrigerator. This allows the flavors to meld together even more.
• Low and Slow: Cooking the lamb shanks at a low temperature for a long period ensures they are incredibly tender and flavorful.

Serving & Storage Suggestions

Serve the Mixiote De Borrego En Mole Coloradito hot, garnished with fresh cilantro or a sprinkle of toasted sesame seeds. It pairs beautifully with Mexican rice and warm tortillas for soaking up the delicious mole sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the lamb shanks in the oven or microwave, adding a little water or broth if necessary to prevent them from drying out. The mole sauce can also be reheated separately in a saucepan. Freezing is not recommended as it can change the texture of the lamb.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	982.6 kcal	N/A
Calories from Fat	448 g	46%
Total Fat	49.8 g	76%
Saturated Fat	15.9 g	79%
Cholesterol	242.1 mg	80%
Sodium	198.9 mg	8%
Total Carbohydrate	57.7 g	19%
Dietary Fiber	9.9 g	39%
Sugars	35.7 g	N/A
Protein	77.1 g	154%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Option: Substitute the lamb shanks with large portobello mushrooms for a vegetarian version.
• Chicken Option: Chicken thighs or drumsticks can be used instead of lamb. Adjust the cooking time accordingly.
• Spicier Mole: Add a few dried chile de árbol to the soaking chilies for extra heat.
• Nut-Free Mole: Omit the sesame seeds and add a tablespoon of pepitas (pumpkin seeds) to the spice mixture.
• Sweetness Level: Adjust the amount of sugar to your preference. Some people prefer a slightly sweeter mole.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of chili if I can’t find ancho or guajillo?
A: Yes, you can substitute with other mild to medium heat dried chilies like pasilla or New Mexico chilies. The flavor will be slightly different, but the dish will still be delicious.

Q: Is it necessary to strain the mole sauce?
A: Straining the mole sauce is recommended for a smoother texture, but it’s not essential. If you prefer a more rustic texture, you can skip this step.

Q: Can I make the mole sauce ahead of time?
A: Absolutely! Making the mole sauce a day or two in advance actually enhances the flavors. Store it in an airtight container in the refrigerator.

Q: How do I know when the lamb shanks are done?
A: The lamb shanks are done when the meat is very tender and easily pulls away from the bone when pierced with a fork.

Q: Can I use a slow cooker instead of the oven?
A: Yes, you can cook the lamb shanks in a slow cooker on low for 6-8 hours, or until the meat is very tender. Make sure to sear the shanks before adding them to the slow cooker.

Final Thoughts

This Mixiote De Borrego En Mole Coloradito is a labor of love, but the end result is well worth the effort. The complex and rich flavors of the mole, combined with the tender and succulent lamb, create a truly unforgettable culinary experience. Don’t be intimidated by the long ingredient list or the multiple steps – each one contributes to the overall depth and complexity of this Oaxacan masterpiece. Gather your ingredients, embrace the process, and prepare to be transported to the vibrant markets and kitchens of Oaxaca. I encourage you to try this recipe, share it with your loved ones, and let me know what you think. Buen provecho!