Dry Aged Lamb Shoulder Mole Poblano

For this post, I'm trying out a new meat purveyor, Porter Road, who fancy locally produced
meats which they process in their own facility.  Many cuts are sold fresh, much like this lamb
shoulder I purchased.

This was a 2.5lb. hunk of meat that I decided to dry age until it lost at least 25% of its weight
in water.  It wet aged in the cryovac bag for 14 days and was dry aged for 26 days, losing 11oz
in weight and an additional 4.55oz during trimming.

Dizzy Pig's Mole rub was used for the seasoning and it was dry brined in a vacuum sealed
bag for two days before getting cooked on the Egg with some oak and hickory chunks.

Vegetable stock was made using yellow and green onions, leeks, celery, carrots and the
lamb trimmings.  It was reduced by two-thirds and filtered 3 times through 3 layers of ultra
fine cheesecloth.  I wasn't expecting the lamb trimmings to contribute much flavor, but it was
noticeable.

I took a shortcut and used a highly regarded mole poblano paste, in which the broth was added.

Once the sauce was well blended, it joined the lamb shoulder on the Egg, which was coming
along nicely.

Earlier in the day, plantain tortilla dough had been made using briefly boiled yellow plantains,
baking soda and some salt.

So it was time to finish making the tortillas.

Once the lamb shoulder was probing tender, it was pulled and FTC'd until the mole sauce
was done.

Finally time to dig in.  The lamb mole tacos were served with radishes, sweet onions and
cilantro.

This was my first foray with mole sauce so I don't have a point of comparison, but that's some tasty stuff.  The initial sweetness that blends into a bit of heat.  Then a whole lotta heat followed by a slow burn.  The dry aged lamb was mild mannered, with it being American lamb and not that gamey to begin with, and the heavy spiced profile of the mole drowned out what little game was there.  The choice to try plantain tortillas with this meal was a good one.  They were very soft and tender, with a profoundly tart taste, almost like tamarind, and complimented the other flavors nicely.  Good, spicy eats.