Mole-Rubbed Lamb Tenderloin Quesadillas Recipe

Ingredients

  • ¼ teaspoon ground cloves
  • 3 tablespoons ancho chile powder
  • 1 tablespoon New Mexican chile powder
  • ½ teaspoon chile de arbol powder
  • 2 teaspoons unsweetened cocoa powder
  • 1 teaspoon packed light brown sugar
  • 1 ¼ pounds lamb tenderloin, trimmed of extra fat
  • + 20 more ingredients
    • 4 ounces fresh goat cheese, crumbled
    • ½ cup crema, crème fraîche or sour cream
    • canola oil
    • 12 (6-inch) white corn tortillas
    • 1 ½ cups grated white cheddar cheese
    • chopped fresh flat-leaf parsley, for garnish
    • ancho-cherry jam (recipe follows)
    • 2 garlic cloves, finely chopped
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground allspice
    • Kosher salt and freshly ground black pepper
    • 2 dried ancho chiles, stemmed and seeded
    • 2 tablespoons canola oil
    • 1 small red onion, finely diced
    • 2 tablespoons finely grated fresh ginger
    • ½ cup fresh orange juice
    • 3 tablespoons packed light brown sugar
    • 1 tablespoon clover honey
    • 1 pound fresh sweet red cherries, pitted and halved
    • ¼ cup chopped fresh cilantro leaves

1. Soak the ancho chiles in 2 cups hot water for 30 minutes. Remove from the soaking liquid, reserving the liquid. Transfer the chiles to a food processor with 1/2 cup of the soaking liquid and process until smooth. 2. Heat the oil in a medium saucepan over medium heat. Add the onion and cook un...

View full recipe at SpringPad

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