MEXICAN LAMB BIRRIA STEW
By Simbooker on January 6th 2014
Recipe Notice Update 9th July 2014
Files & Tags: recipes, index, goat & lamb, mexican, soups and stews, caribbean & latin american, tomatoes
I have not changed the recipe. This is just a notice to say that this recipe post is for lamb only, and not goat. While the same marinade, ingredients and seasoning can be used for goat; cooking times, some measurements, and some aspects of the cooking process are different. When I first wrote this post I was too generic, I included this recipe for goat. I need to make it clear this recipe is for lamb only, because lamb and goat are actually very different types of meat in many ways.
Birria is simply my favorite Mexican Dish, along with Puerto Nuevo Lobster and Seven Seas Soup. Birria is a stew typically made with Goat or Lamb, or sometimes Beef. But for me it is a crime to make Birria with anything other than Goat, Mutton or Lamb. I'm not sure how I prefer it. I love Goat more, especially when it comes on the bone. But nothing Beats a Lamb Taco.
Birria is simply my favorite Mexican Dish, along with Puerto Nuevo Lobster and Seven Seas Soup. Birria is a stew typically made with Goat or Lamb, or sometimes Beef. But for me it is a crime to make Birria with anything other than Goat, Mutton or Lamb. I'm not sure how I prefer it. I love Goat more, especially when it comes on the bone. But nothing Beats a Lamb Taco.
Have you ever had a Lamb Taco? For me it is simply the best Taco you could ever consume in your life. I guess everyone has their favourite Taco. Some prefer pork, some like beef, some chicken; I prefer a Lamb Taco over all others. Birria is typically served with cilantro, diced onions, limes, (a must) and a delicious home made Salsa which is also an absolute must.
The Salsa I prepare is my own delicious home made recipe and it's the best Salsa I have ever tasted. Partly because I use barbecue sauce and Chipotle paste, as well as tomatoes to give the salsa a unique and special flavour.
The Salsa I prepare is my own delicious home made recipe and it's the best Salsa I have ever tasted. Partly because I use barbecue sauce and Chipotle paste, as well as tomatoes to give the salsa a unique and special flavour.
I have Anthony Bourdain to thank for making me aware of this incredible dish, when he visited the B Chalio restaurant in LA, on one of his many popular food shows. As soon as I saw this dish I began to salivate. It turns out deliciously fabulous every time I make it. If I make it with lamb, I get lamb off the bone, so I can put it in the tortilla and take a good bite.
Or sometimes I just dip the tortilla in this stew of chopped roasted meat served in it's own broth. Either way it's delicious. With Goat on the bone it's heaven also, but not suitable to make a Taco.
Or sometimes I just dip the tortilla in this stew of chopped roasted meat served in it's own broth. Either way it's delicious. With Goat on the bone it's heaven also, but not suitable to make a Taco.
LAMB BIRRIA RECIPE
Chipotle Adobo Marination
Marinate the Lamb Overnight in....
*1 pound of Lamb*
3-4 tbs of Chipotle Paste
2tsp Red Wine Vinegar
3-5 tbs Light Soy Sauce
1 whole onion peeled and chopped
1 Entire Head/Bulb of Garlic peeled and chopped
1 tbs Salt (or to your taste)
1 tsp brown Sugar
1 heaping tsp of Oregano
1tsp black Pepper or Peppercorns
1 tbs of Paprika
1 tsp Cumin
First apply the Chipotle Paste on the meat, rubbing it vigorously into the meat.
Then the soy sauce, and then the rest of the ingredients, adding them one by one.
Optional Ingredient:
2-3 tbs Achiote Oil
*1 pound of Lamb*
3-4 tbs of Chipotle Paste
2tsp Red Wine Vinegar
3-5 tbs Light Soy Sauce
1 whole onion peeled and chopped
1 Entire Head/Bulb of Garlic peeled and chopped
1 tbs Salt (or to your taste)
1 tsp brown Sugar
1 heaping tsp of Oregano
1tsp black Pepper or Peppercorns
1 tbs of Paprika
1 tsp Cumin
First apply the Chipotle Paste on the meat, rubbing it vigorously into the meat.
Then the soy sauce, and then the rest of the ingredients, adding them one by one.
Optional Ingredient:
2-3 tbs Achiote Oil
HOMEMADE SALSA RECIPE
In a blender mix approximately ...
1 cup of water with 3-4 tbs of Barbecue Sauce, 6 tbs of Tomato Paste-more if needed, Half a bulb of Garlic, 1/4 slice of chopped onions, a few sprigs of fresh cilantro-or to your taste, 1 tsp of salt, 3 tsp of Chipotle Paste, AND 1 or 2 tsp of red wine vinegar. Pour into an oven proof dish and pop into a preheated oven at 140 degrees C for 15 minutes and then pour into a serving bowl/dish.
If you need a thicker consistency just add more tomato paste or fresh tomatoes.
This Salsa is made for reheating and is supposed to be served warm.
Should keep in fridge for up to five days. It is suitable for freezing as well.
1 cup of water with 3-4 tbs of Barbecue Sauce, 6 tbs of Tomato Paste-more if needed, Half a bulb of Garlic, 1/4 slice of chopped onions, a few sprigs of fresh cilantro-or to your taste, 1 tsp of salt, 3 tsp of Chipotle Paste, AND 1 or 2 tsp of red wine vinegar. Pour into an oven proof dish and pop into a preheated oven at 140 degrees C for 15 minutes and then pour into a serving bowl/dish.
If you need a thicker consistency just add more tomato paste or fresh tomatoes.
This Salsa is made for reheating and is supposed to be served warm.
Should keep in fridge for up to five days. It is suitable for freezing as well.
Roasting the Lamb
The next day stir together 1 cup of water, 3-4 tbs of tomato paste, 3 bay leaves, and 1 tbs of dried Cilantro Leaves, (dried coriander herb NOT THE SPICE) pour this mixture so it sits at the bottom of the baking tray or roasting tin where the juices from the meat will flavour the broth as it's roasting. Place the meat on top and roast the meat in a preheated oven (oven temperatures vary), turning halfway for approximately 50 minutes to an hour. Serve with Tortillas (Flour or Corn), Limes, Chopped onions and fresh Cilantro and my delicious home made Salsa.
The next day stir together 1 cup of water, 3-4 tbs of tomato paste, 3 bay leaves, and 1 tbs of dried Cilantro Leaves, (dried coriander herb NOT THE SPICE) pour this mixture so it sits at the bottom of the baking tray or roasting tin where the juices from the meat will flavour the broth as it's roasting. Place the meat on top and roast the meat in a preheated oven (oven temperatures vary), turning halfway for approximately 50 minutes to an hour. Serve with Tortillas (Flour or Corn), Limes, Chopped onions and fresh Cilantro and my delicious home made Salsa.