Suendero Pairings Lamb Pupusa
- ½ cup Dried oregano
- 2 tbsp Ras el Hanout, ground
- 4 tbsp Guallijo chilies, ground
- 2 tbsp Pasilla chilies, ground
- ¼ cup Extra virgin olive oil
- 1 Bone-in leg of American Lamb
- 3 cups Lamb stock
- 2 cups Queso blanco, shredded
- 1 cup Queso cotija, grated
- Salt and pepper, as needed
- 1 Bag maseca flour
- 1 lb Lard
- Warm water, as needed
Combine oregano, Ras el Hanout, and ground chilies. Rub lamb with oil and spices. Line a deep roasting pan with foil; add lamb. Slowly roast lamb at 300°F until it begins to fall apart, about 3 hours. Add lamb stock; cover with foil and braise for an additional 2 hours until lamb is tender and falls off the bone.
Let cool to room temperature; pull lamb apart, incorporating it into drippings. Transfer all to a mixing bowl; add cheese and remainder of drippings. Season with salt and pepper.
In a stand mixer bowl, mix maseca flour with paddle attachment. Add lard and 2 cups of water to start. Keep mixing, adding water until it becomes a paste that is loose but not sticky to the touch. Let dough rest.
Heat a cast iron skillet over medium heat. Scoop a golf-ball size piece of dough and flatten it out with your hand. Scoop an equal-size ball of meat mixture; place in middle of flattened dough. Fold dough around meat, shaping into flat disk. Add lard to pan; sauté each papusa for 3 minutes per side, or until crispy and golden brown.
Limited Estate Collection
Suen•de•ro [swen-dé-ro] n. derived from “Sueño Sendero” or the “Dream Path”
The name Suendero celebrates the wine’s origins amid the magical terrain of Adelaida Springs Ranch in the rugged coastal mountains west of Paso Robles. Here, at an elevation of 1,700 feet and just 12 miles from the Pacific Ocean, the ranch’s small vineyard is planted in calcareous soils, resulting from uplifted ancient sea beds. These hillside soils, combined with reliable marine breezes, enable us to craft a nuanced Meritage of depth and balance that mirrors the evenness and elegance of a modern-style blend.