Lamb Chili With Mushrooms (Rick Bayless) - cooking recipe

Ingredients

16 whole garlic cloves, unpeeled
12 large dried pasilla peppers (about 4 oz total)
2 teaspoons dried Mexican oregano
1/2 teaspoon black pepper
1/4 teaspoon ground cumin
2 tablespoons vegetable oil
2 lbs lamb shoulder, cut into 1 inch cubes
3 cups beef broth
1 1/2 lbs assorted mushrooms (I use crimini, shitake & oyster)
1/4 cup thinly sliced epazote or 1/4 cup cilantro
1 tablespoon hot sauce, to taste
3 tablespoons masa harina or 3 tablespoons all-purpose flour
salt

Preparation

Roast the unpeeled garlic on an ungreased griddle or heavy skillet over medium heat, turning occasionally, until soft and blackened in spots, about 15 minutes; cool and peel.
While the garlic is roasting, stem and seed the chiles.
Toast the chiles on another side of the griddle or skillet, 1 or 2 at a time, opening them out flat and pressing them down firmly with a spatula.
In a few seconds, when they crackle, flip them and press down to toast the other side.
In a small bowl, cover the chiles with hot water, and let them rehydrate for 30 minutes, stirring frequently to insure even soaking.
Drain.
In a food processor or blender, combine the chiles and a 1/2 cup of water, along with the garlic, oregano, black pepper and cumin.
Blend to a smooth puree, scraping down and stirring frequently (add more water if the mixture won't move through the blender).
With a rubber spatula, press the chile mixture through a medium-mesh strainer into a bowl.
Heat the oil in a 4-quart pot over medium-high heat.
When hot, add the lamb and brown thoroughly, about 8 minutes.
Add the chile puree and stir for about 5 minutes as the mixture thickens.
Stir in beef broth and simmer until lamb is tender, about 2 hours.
Add mushrooms, epazote, hot sauce and masa harina.
Partially cover and simmer gently over medium-low, stirring frequently, until mushrooms are soft and the sauce has reduced to coat the meat rather thickly, about 30 minutes.
Taste and season with salt.