Name: Venison Mole Chichilo with Corn Dumplings
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 10 people
Ingredients: 3 to 4 pounds of venison shoulder, (neck or shank); Salt; 1 quart venison broth or beef broth; 2 bay leaves; 3 or 4 smashed garlic cloves; 1 chopped white or yellow onion; 5 chile negro or chile mulato; 3 guajillo chiles; 3 pasilla or ancho chiles; 1 or 2 chipotle meco chiles; 1 corn tortilla; 1 head of garlic, (cloves separated but not peeled); 1 white or yellow onion, (quartered); 1/2 pound tomatillos, (sliced in half); 3 plum tomatoes, (sliced in half); 1-2 cups venison or beef broth; 1 teaspoon ground cumin; 1 teaspoon black pepper; 1 teaspoon oregano, (Mexican if possible); 1 teaspoon marjoram; 5 avocado leaves ((optional)); 1/4 cup lard; 1 red onion (sliced root to tip); A hefty pinch of salt; Juice of 4 limes (about 1/2 cup); Chopped cilantro (optional); 2 cups masa harina; 1/2 cup warm water; A hefty pinch of salt; 3 tablespoons lard