Lamb chili with shiitake mushrooms

Clean the chiles: take off the tops, tear them open and let the seeds fall out.

Toast on a hot skillet, pressing down on one side then the other.

Cover the toasted chiles with hot tap water and soak about half an hour until soft and pliable; drain.

Blend the chiles with roasted garlic, ground cumin, Mexican oregano, black pepper and just enough water to blend smoothly; strain.

Brown cubes of lamb in a heavy Dutch oven.

Add the chile puree and stir until thick, then add water and simmer until the meat is completely tender, about an hour.

Add sliced shiitake mushrooms, epazote and a good dash of chipotle hot sauce, and sprinkle in masa harina to thicken.

After about half an hour, season with salt.

Serve with toppings: shredded Chihuahua cheese, sour cream, goat cheese, tortilla strips, snipped chives, chopped cilantro and microgreens.