Gastronomixs

Birria

This is a Mexican lamb dish: a spicy stew traditionally made with goat or lamb that is served on festive occasions. 

Birria

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Ingredients

6

 

chilli peppers, roasted

5

 

jalapeño peppers, roasted

4

cloves

garlic, roasted

100

ml

apple cider vinegar

1

tsp

ground cinnamon

1

cm

fresh ginger, grated

2

tsp

oregano

½

tsp

ground cumin

1

tsp

sea salt

½

tsp

pepper, ground

2

kg

lamb shoulder

2

 

tomatoes

250

ml

chicken stock

4

tsp

dry sherry

 

 

coriander

Preparation method

  • Put the chilli peppers in a pan, add enough water to cover them and bring to the boil.
  • Remove the pan from the heat and leave the peppers to soak for 20 minutes.
  • Drain the peppers and keep the cooking liquid.
  • Mix the peppers with the garlic and vinegar to form a smooth paste.
  • Add the cinnamon, ginger, oregano, cumin, and salt and pepper and mix into a thick paste.
  • Rub the paste into the lamb, place the meat in a dish, and leave to marinate for at least five hours.
  • Preheat the oven to 180°C.
  • Place a rack on a pan and add water until it reaches to just below the rack.
  • Place the meat on the rack and cover with aluminium foil.
  • Place the meat in the oven for three hours.
  • Remove the meat from the oven and increase the temperature to 190°C.
  • Take the meat off the rack and keep the cooking liquid.
  • Cut the meat into large pieces.
  • Place on a baking tray and return to the oven for fifteen minutes to brown.
  • Turn the meat regularly to prevent it from burning.
  • Roast the tomatoes in a separate pan next to the meat in the oven.
  • Spoon the fat from the surface of the liquid and pour the liquid into a pan.
  • Mix the tomatoes with the oregano and stock until you have an homogeneous mixture.
  • Add this to the liquid from the meat and the sherry.
  • Bring to the boil and leave to reduce on a low heat for at least fifteen minutes.
  • Season to taste.
  • Pour the soup over the meat and garnish with coriander. 

Serving suggestions

  • Serve as soup.
  • Leave the liquid to reduce further and serve as a stew with rice. 

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