Rustic Lamb Chili with Shiitake Mushrooms - Rick Bayless

Ingredients

• 16 cloves garlic, unpeeled
• 12 large (about 4 ounces total) dried pasilla chiles, stemmed and seeded
• 2 teaspoons dried oregano, preferably Mexican
• 1/2 teaspoon black pepper, preferably freshly ground
• 1/4 teaspoon cumin, preferably freshly ground
• 2 tablespoons vegetable or olive oil
• 2 pounds lamb shoulder, cut into 1-inch cubes
• 3 cups beef broth
• 3 pounds assorted mushrooms (such as a combination of button, shiitake and oyster), stemmed, sliced (you’ll have about 8 cups)
• 1/4 cup epazote, thinly slice (or cilantro if epazote is unavailable)
• 1 to 2 tablespoons Tabasco Chipotle Pepper Sauce
• 3 tablespoons masa harina
• Salt
• Crumbled fresh goat cheese, chives, thinly fried tortilla strips, chopped cilantro