Birria de Borrego
Posted: Tue Jul 07, 2009 6:18 pm
Birria de Borrego
While this Mexican delight takes nearly three hours to make, it will serve six to eight people, depending on their appetites.
Ingredients:
2 pound lamb roast, boned
6 dried ancho chiles
3 chiles negros
3 Guajillo chiles
1 cup water
4 cloves garlic, minced
1 tsp black pepper
1 tbsp ground cinammon
1 teaspoon ground oregano
2 bay leaves
¼ tsp thyme
2 tsp cider or wine vinegar
3/4 tbsp water
Salt
2 tbsp vegetable oil
tortillas
Salsa Verde
Preparation:
In Dutch oven, place lamb and cover with one (or a bit more) cups of water. Add garlic, pepper, cinnamon, oregano, bay leaves and vinegar. Bring to boil and let simmer for two hours, or until meat comes easily off the bone. Remove from heat. Cut into bite-sized chunks, or shred. Add salt to taste.
In medium saucepan, bring water to boil. Remove stems and most of seeds from the chiles. Put into water and boil for about two minutes, or until slightly tender. Drain and set aside. Mix chiles into lamb. Heat until warm and serve with piping hot tortillas and plenty of salsa verde.
While this Mexican delight takes nearly three hours to make, it will serve six to eight people, depending on their appetites.
Ingredients:
2 pound lamb roast, boned
6 dried ancho chiles
3 chiles negros
3 Guajillo chiles
1 cup water
4 cloves garlic, minced
1 tsp black pepper
1 tbsp ground cinammon
1 teaspoon ground oregano
2 bay leaves
¼ tsp thyme
2 tsp cider or wine vinegar
3/4 tbsp water
Salt
2 tbsp vegetable oil
tortillas
Salsa Verde
Preparation:
In Dutch oven, place lamb and cover with one (or a bit more) cups of water. Add garlic, pepper, cinnamon, oregano, bay leaves and vinegar. Bring to boil and let simmer for two hours, or until meat comes easily off the bone. Remove from heat. Cut into bite-sized chunks, or shred. Add salt to taste.
In medium saucepan, bring water to boil. Remove stems and most of seeds from the chiles. Put into water and boil for about two minutes, or until slightly tender. Drain and set aside. Mix chiles into lamb. Heat until warm and serve with piping hot tortillas and plenty of salsa verde.