Elimination Challenge Wins: 2/10

Quick Fire Challenge Wins: 4/10

Status:
WINNER OF TOP CHEF SEASON 3!

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Directions:

1. Season lamb with salt and pepper then pan sear in peanut oil then place in stock pot then braise on stovetop (covered) for 30-45 minutes- remove and chop small with some of the veg but no stock save to roll in tortillas.

2. Hydrate chilies in water on the stove top then drain and chop caramelize onion garlic and tomatoes then add tomatoes and sweat, and then add chopped chilies and stock and reduce along with liquid from dehydrated chilies. Remove from heat and strain then finish with batter and season.

3. Mix all ingredients and fold together to form dough then roll into 6" tortillas, and then cook on hot pan on stove top with non-stick spray until browned.

4. Take tortillas and roll two tortillas into sauce and place 4 TBSP. Lamb filling into tortilla and roll then place in baking dish that is already lined with some sauce then top with cheese and bake at 350 for 15 minutes covered with foil.

Mashers:
Drain potatoes after baking on stovetop( with salted water) until a knife cuts through then add heated cream and butter, grilled corn and black beans, mix and season with salt and pepper.

1. Heat canola then add sliced peppers and onions then add seasoning and juice- cook until veggies are roasted but not overcooked..place on side of plate for veggie.
Plate with 2 enchiladas, mashers, rajas, top with chipolte cream and piece of lime and cilantro pluche.

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Ingredients:

Filling:
1.5 lbs of Lamb stew meat (de-fatted and cubed)
2 cups canned tomatoes
4 cloves of garlic
1 medium-sized Maui onion
2 cups Beef Stock
kosher salt and pepper
2 Tbsp. peanut oil
1 poblano chili (cleaned and diced)
1.5 cups blend Mexican cheese

Mashers:
3 medium russets (peeled and cubed)
water
1 tbsp. unsalted butter
1/2 cup heavy cream
one ear sweet corn (grilled and cut off cob)
one cup black beans
kosher salt and pepper

Sauce:
2 dried Pasilla chiles
2 dried guaijo chilies
1 medium onion (chopped)
2 cloves garlic (chopped)
2 Roma tomatoes (chopped)
1 1/2 cups beef stock
1 tbsp. Abobo from Canned Chipotle chilies
kosher salt and black pepper
2 tbsp unsalted butter
1 tbsp sugar

Tortillas:
10 oz AP flour
1tbsp. butter
1 tbsp. baking powder
squeeze of lime
2-4 Tbsp. hot water

Chipotle Créma:
1 tsp. lime juice
1/2 cup sour cream
2 tsp. abobo
one bunch of cilantro (for garnish)
non-stick canola spray

Rajas:
One red bell pepper sliced
One green bell pepper sliced
One half onion- sliced
Canola oil
Kosher salt and pepper
One tangerine-juiced

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