Spicy lamb stew, tamales and Margaritas

Epicurean Exploits - Food and Recipes
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Last night Jeff Pfohl came up for dinner with us. I had made a stew with cubed and seared Churro lamb shoulder, rosemary, garlic and onion in a rich lamb stock. After a couple hours of braising, I chopped and added five late-season Poblano chiles, that had been roasted and peeled. These were from the batch of Poblanos that were quite spicy. Since Jeff was going to join us. I also got three red chile chicken tamales out of the freezer.

I made the first batch of Margaritas with Certeza Blanco, very enjoyable. Certeza was a new Tequila at Maria’s about six months ago. Those lasted partway though the meal, so I made a batch with Cazadores Reposado, richer than the Certeza and a little better with the lamb stew. Each batch was 500ml Tequila, 250ml Cointreau, and 250ml Mexican lime juice. The combination of tamales, stew, and Margaritas made a great meal.

Then we finished with TJ’s chocolate bars and a half bottle of 2003 Fonseca Port, young and fruity, but great with chocolate.

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A fantastic dinner, as always Dick. Thanks to you and Carollee for having me up.
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Loved the stew. On the margaritas I enjoyed the Cazadores Reposado much much better than the Blanco which was a surprise to me as for sipping tequilas I like the blancos/platas much more than Reserva or Anejos but for these margaritas the Reposado added the right amount of richness.

Tamales are always wonderful, I need to start doing them at my place. You could not have said it better, the combination of tamales, stew, and Margaritas made a great meal.

I’m also due for a margarita night as Mike & Jocelyn (ok Mike, Jocelyn wants Mike to drink anything but) keeps hounding me to make margaritas. I’ll keep you posted on the date.

I figure we’ll do this as I’ve now finished up the last of my mint infused simple syrup so mojitos are out for another few weeks until my mint comes back to life with the warmer weather.