Dinner for 10

Guajillo Lamb Tostadas

Name: Guajillo Lamb Tostadas
Total time: 300 min
Yield: 10 servings
Cuisine: Mexican
Ingredients: 8 dried guajillo chiles; 3 cloves garlic; 2 yellow onions; 1 tsp dried oregano; 1 tsp ground cumin; 1 tbsp apple cider vinegar; 2 lb boneless lamb shoulder or leg roast; 3 tbsp olive oil; 2 carrots; 2 stalks celery; 2 cups chicken broth; 1 1/2 cups baby arugula; 1/4 red onion; 1/2 lime; 1 tsp olive oil; 12 tostada shells

Lamb braises in a guajillo chile sauce, then tops crisp tostadas with arugula, onion, and lime.

$2.72per serving $$

300 minstart to table

10servings

Mexican Dairy-free Budget Family Dinners Spring

Ingredients

8 dried guajillo chiles
3 cloves garlic
2 yellow onions
1 tsp dried oregano
1 tsp ground cumin
1 tbsp apple cider vinegar
2 lb boneless lamb shoulder or leg roast
3 tbsp olive oil
2 carrots
2 stalks celery
2 cups chicken broth
1 1/2 cups baby arugula
1/4 red onion
1/2 lime
1 tsp olive oil
12 tostada shells

Steps

Soak the guajillo chiles in hot water for 15 minutes, then drain them.
Blend the chiles, three garlic cloves, one onion, oregano, cumin, vinegar, and 1 cup broth until smooth.
Heat the oil in a Dutch oven over medium-high heat, season the lamb, and brown it on all sides.
Add the carrots, celery, and remaining onion, then cook for 5 minutes.
Pour in the chile sauce and remaining broth, cover the pot, and braise at 325 F for 3 hours 45 minutes.
Shred the lamb when fork-tender and at least 145 F, then spoon it onto the tostada shells.
Top the tostadas with arugula, red onion, and lime juice.

Main ingredient on sale this week? See what to make with lamb on sale.