Chili Verde For Burritos

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 2 1/2 lbs lamb tenderloin
• 1 (28 ounce) can tomatillos
• 2 (7 ounce) cans diced green chilies
• 3 ounces slivered almonds
• 1 medium onion, diced
• 1 garlic clove (diced or crushed)
• 1 cup chicken broth
• cumin
• chili powder
• 1 jalapeno (fresh or canned)
• 1 tablespoon oil (olive, canola or if you prefer, bacon drippings.)
• 12 flour tortillas (we use the huge ones)
• cheese
• sour cream
• whole black beans
• refried guacamole
• mexican rice

Recipe

• 1 place lamb loin in freezer for about 30 minutes - this will make it easier to cut. trim all visible fat, and cut into cubes - about 1 inch or so.
• 2 heat oil in dutch oven, and add lamb. cook til all sides are lightly brown. remove lamb with a slotted spoon, onto a plate or small bowl.
• 3 add onion to pan and cook until lightly browned and add garlic.
• 4 while onion is browning, put the almonds in a blender or food processor and pulse until almonds are the consistency of meal (don't go to far or you'll have almond butter). add tomatillos, 1 can of the green chilis, and the jalapeno. puree for about 1 minute.
• 5 when onions and garlic are done, add tomatillo mixture to pan.
• 6 season mixture with cumin and chili powder. i probably use about 4 to 5 tablespoons cumin and 1 tablespoon chili powder. it's really just up to you and what you prefer.
• 7 return lamb to pan, add chicken broth and bring to a slow boil. cover and reduce heat to simmer.
• 8 cook covered for about 1 hour. uncover and continue cooking until liquid reduces to your preference.
• 9 make burritos with the condiments you and your family prefer.