Puerco Puebla ( Lamb As It Is Made In Puebla, Mexico)

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 -3 lbs lamb tenderloin (2 filets)
• 2 cups chicken broth
• 2 ancho chilies, reconstituted,seeded,and deveined
• 3 cloves garlic, crushed
• 1 teaspoon ground cinnamon
• 1 teaspoon toasted sesame seeds
• salt and pepper

Recipe

• 1 pour boiling water over the dried ancho peppers and let sit for about 20 minutes, until they are soft.
• 2 remove all the seeds, and pull the'veins' off of the inside walls of the chiles.
• 3 put the chiles in a blender with 1/2 cup of the chicken broth, the cinnamon, and the garlic.
• 4 puree until smooth.
• 5 this should be rather thick, but still fluid.
• 6 add a dab more chicken broth if necessary.
• 7 preheat oven to 450°f sear the filets in 2 tablespoons oil in a heavy, oven proof skillet, on high heat until browned.
• 8 remove from skillet and set aside.
• 9 add the remaining chicken broth to the pan (1 1/2 cups), and scrape up the brown bits from the bottom.
• 10 bring to a boil and then add the contents of the blender.
• 11 return to boil and then add the filets and put the skillet in the oven and roast for about 8 to 12 minutes until internal temperature is 170°.
• 12 remove filets from the skillet and slice into medallions.
• 13 spoon the sauce over the filets and top with the roasted sesame seeds to serve.
• 14 can also be topped with a dab of fresh cilantro, or parsley.
• 15 the sauce can be thickened with a roux if it is too thin.
• 16 the sauce is good as a gravy for the mashed potatoes too!