Entree: Mexico – Chiapas – Chanfaina (Lamb or Goat Rice Stew)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr

Additional 15 min

Total 1 hr 45 min

Ingredients

- 2 lb (900 g) lamb shoulder or goat, trimmed and cut into 1–1.5 in (2.5–4 cm) pieces
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 g) achiote (annatto) paste
- 3 dried guajillo chiles, stems and seeds removed, about 12 g
- 2 dried chile de arbol, stems and seeds removed, about 6 g
- 3 medium tomatoes, cored and quartered, about 1 lb (450 g)
- 1 large white onion, divided, about 8 oz (225 g) (1/2 for sauce, 1/2 thinly sliced)
- 4 garlic cloves, peeled (about 12 g)
- 1 cup (7 oz / 200 g) long-grain white rice, rinsed until water runs clear
- 4 cups (960 ml) chicken or lamb broth (preferably lamb)
- 2 medium carrots, peeled and diced, about 8 oz (225 g)
- 1 cup (5 oz / 150 g) frozen peas (or fresh)
- 2 bay leaves
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 1/4 cup (4 tbsp / 15 g) fresh cilantro, chopped
- Juice of 1 lime, about 2 tbsp (30 ml)
- Warm corn tortillas (to serve)

Instructions

Short Description:
A hearty Chiapanecan chanfaina of tender lamb or goat simmered with annatto, rehydrated chiles and tomatoes, and finished with rice and vegetables for a complete, comforting main course.

Regional Notes:
This Chiapas version uses lamb or goat and achiote (annatto) for the regional color and flavor, plus local chiles (guajillo and chile de arbol) blended into a tomato-chile sauce. Unlike Spanish or other Mexican variants that may use offal or different spice blends, the Chiapas chanfaina emphasizes stewed meat with rice integrated into the pot for a one-pot entree typical of southern Mexico.

1. Prep chiles: place guajillo and chile de arbol in a bowl and cover with very hot water; soak 15 minutes until pliable. Reserve 1/2 cup (120 ml) of the soaking liquid.
2. Season the lamb/goat pieces with 1 tsp (5 g) of the kosher salt and 1/4 tsp (0.5 g) black pepper.
3. In a large heavy pot or Dutch oven over medium-high heat, warm the vegetable oil. Stir in the achiote paste until it melts and colors the oil (about 30 seconds).
4. Add the meat in a single layer (work in batches if needed) and brown well on all sides, 6–8 minutes per batch. Transfer browned meat to a plate and set aside.
5. Reduce heat to medium. Add the remaining 1/2 onion (chopped) to the pot and sauté until soft and translucent, about 5 minutes. Add garlic and cook 30–60 seconds until fragrant.
6. Drain chiles and transfer them to a blender with the quartered tomatoes, the sautéed onion and garlic, and 1/2 cup (120 ml) of the reserved chile soak liquid or broth. Blend until smooth. (If needed, add another tablespoon of broth to help blending.)
7. Pour the chile-tomato purée through a fine sieve into the pot (optional) or add it directly, scraping up browned bits. Return the browned meat to the pot.
8. Add the rice, diced carrots, frozen peas, bay leaves, cumin, oregano, remaining 1/2 tsp (3 g) salt (or adjust to taste), remaining black pepper, and the 4 cups (960 ml) broth. Stir to combine.
9. Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer for 25–30 minutes, or until the rice is tender and the meat is fork-tender. If the stew seems too dry before rice is cooked, add up to 1/2 cup (120 ml) more broth and continue cooking.
10. Remove from heat and let rest, covered, for 10 minutes. Discard bay leaves. Fluff gently with a fork, taste and adjust seasoning.
11. Stir in chopped cilantro and lime juice just before serving. Serve the chanfaina family-style with warm corn tortillas and extra lime wedges.