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Ingredients:
3/4 Head garlic; peeled
2 Tablespoon(s) Pureed Chipotle peppers
1/2 Bunch Cilantro (no stems)
1/4 Tablespoon(s) Sirloin steak; boneless, cut 1" thick
1/2 Tablespoon(s) Cloves of Garlic, unpeeled
1/2 Cup(s) boil and then simmer for about 1/2 hour. Do not cook or store in
1 3/4 Ounce(s) worcestershire sauce
2 1/2 Cup(s) Apple cider vinegar
4 1/2 Cup(s) Boneless leg of lamb
1/2 Tablespoon(s) Tabasco
2 1/2 Whole star anise in cheese-
Directions: Combine garlic, chipotle peppers, cilantro in food processor to blend. Combine processed mixture with remaining ingredients in a large pot and simmer about 30 minutes. Remove from stove and let cool. Remove bag with star anise and refrigerate until used. Yields approximately 5-6 cups of sauce. From the kitchen of Norma Saavedra Steele Norma's notes: Not for those afraid of bold hot foods! Formatted to Meal Master by Norma Saavedra Steele GEnie Food & Wine BB
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