Lunchbreak: Firefighter Benjamin Villa makes leg of lamb in chipotle sauce

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Firefighter/EMT Benjamin Villa

Leg of Lamb in Chipotle Sauce aka Lamb On Fire

4 lbs boneless leg of lamb, fat trimmed and cut into 1 to 2 inch cubes
4 Tablespoons olive oil
2 medium onions, thinly sliced
5 garlic cloves minced
1 28 ounce can crushed tomato
7 ounce can of chipotle sauce or chipotle in adobo for spicier flavor
1 1/2 Cups of red wine
2 Tablespoons cumin
1 1/2 Tablespoons oregano
2 teaspoons aleppo (can substitute crushed red pepper)
salt and pepper to taste
favorite corn tortillas
favorite guacamole

In a large pot over medium/high heat olive oil. Add the lamb and brown on all sides ( 10-15 min ). Once the meat is browned well, add the onions and cook for 2 to 3 minutes. Add the garlic and cook for one minute. Add the red wine and deglaze the pot by scraping all sides to loosen and soften the browned bits of lamb. Add the rest of the ingredients, mix and cook for five more minutes. To finish softening meat you may continue to cook it covered on the stove over low/medium heat for 1 to 1 1/2 hrs, cover and cook in an oven at 350 degrees for same amount of time or transfer to a slow cooker on medium for same amount of time. When the meat is tender shred with a fork and serve in warm tortillas, garnish with guacamole and enjoy.

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