Suendero Pairings Lamb Pupusa

Ingredients

• 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

Directions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.