Birria
This is a Mexican lamb dish: a spicy stew traditionally made with goat or lamb that is served on festive occasions.
Makes 2kg.
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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 |
|
0.5 |
tsp |
ground cumin |
|
1 |
tsp |
salt |
|
0.5 |
tsp |
pepper, ground |
|
2 |
kg |
lamb shoulder |
|
2 |
|
tomatoes |
|
250 |
ml |
chicken stock |
|
4 |
tsp |
dry sherry |
|
|
|
coriander, fineley chopped |
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, salt, 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 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.
- Serve with tortilla, couscous, and potato.