Slow-cooked shredded spicy lamb: Thomasina Miers' lamb birria recipe
Birria is a sensational dish from northern Mexico. It's made for cheap, stunted cuts of lamb, goat, or beef that are marinated in a blend of dried chiles, herbs, and classic Mexican spices, then slow-cooked. This produces a rich broth that is served on the side for sipping or for dipping tacos. Use a pressure cooker for speed, or just an oven on low, and serve to the table with warm tortillas, coleslaw, lime wedges, diced onions and chili sauce for a meal for finish all meals.
Lamb birriaEncourage people to make their own tacos, filled with birria, fresh coleslaw, onions and lime, sprinkled with hot sauce and dipped in the soup bowls. Paradise.
Preparation 20 minCooking 4h + 4-6 people
1kg neck of lamb600ml broth40g butter2 peeled and sliced red onions
For the adobo birria3-4 guajillo peppers1 ancho pepper (optional)1 tablespoon chipotle in adobo2 tablespoons cider vinegar1 large onion white, peeled and coarsely chopped 3-4 large garlic cloves, peeled 1 small handful of fresh picked thyme 2 bay leaves 1 tsp ground cumin ½ tsp allspice powder A big pinch of ground cloves 80g plain yogurt /p>
To serveCorn tortillas1 small onion, peeled and finely diced2 limes, cut into wedges SaladSour cream or fresh creamHot sauce
Remove and discard the stems and seeds from the guajillo and ancho peppers, if present. Put the chiles in a small bowl, cover with boiling water and let soak for 15 minutes.
Meanwhile, trim and discard any excess fat around the lamb , then cut the meat into large pieces and set aside. Heat the oven to 170C (150C fan)/325F/Gas 3.
Drain the soaked chiles, then pour them into the blender and add the chipotle, vinegar, white onion and garlic. Mix, scraping the sides as you go, then add half the thyme leaves, the bay leaf, the spices and half the yoghurt. Mix again, then add the rest of the yogurt to make a smooth batter.
Place the lamb in a deep baking sheet and pour over the adobo< /em> mix, rubbing it into the meat with your hands. Pour the broth over it, cover the pan with aluminum foil and cook for four to five hours, until the meat is tender and falls apart. (You can also do this very successfully in a pressure cooker in a fraction of the time.)
While the meat cooks, melt the butter in a skillet and add the red onions and remaining thyme leaves. Season generously, then cook slowly, stirring, for about 10-12 minutes, until tender and sweet. Once the meat is tender, remove it from the tray, leaving the broth. Separate the meat and mix it with the onions.
To serve, degrease the broth and heat it gently. Heat the meat under a broiler or in a large skillet until caramelized and crispy in spots. Serve at the table with small bowls of consommé, tortillas and all the trimmings.
Birria is a sensational dish from northern Mexico. It's made for cheap, stunted cuts of lamb, goat, or beef that are marinated in a blend of dried chiles, herbs, and classic Mexican spices, then slow-cooked. This produces a rich broth that is served on the side for sipping or for dipping tacos. Use a pressure cooker for speed, or just an oven on low, and serve to the table with warm tortillas, coleslaw, lime wedges, diced onions and chili sauce for a meal for finish all meals.
Lamb birriaEncourage people to make their own tacos, filled with birria, fresh coleslaw, onions and lime, sprinkled with hot sauce and dipped in the soup bowls. Paradise.
Preparation 20 minCooking 4h + 4-6 people
1kg neck of lamb600ml broth40g butter2 peeled and sliced red onions
For the adobo birria3-4 guajillo peppers1 ancho pepper (optional)1 tablespoon chipotle in adobo2 tablespoons cider vinegar1 large onion white, peeled and coarsely chopped 3-4 large garlic cloves, peeled 1 small handful of fresh picked thyme 2 bay leaves 1 tsp ground cumin ½ tsp allspice powder A big pinch of ground cloves 80g plain yogurt /p>
To serveCorn tortillas1 small onion, peeled and finely diced2 limes, cut into wedges SaladSour cream or fresh creamHot sauce
Remove and discard the stems and seeds from the guajillo and ancho peppers, if present. Put the chiles in a small bowl, cover with boiling water and let soak for 15 minutes.
Meanwhile, trim and discard any excess fat around the lamb , then cut the meat into large pieces and set aside. Heat the oven to 170C (150C fan)/325F/Gas 3.
Drain the soaked chiles, then pour them into the blender and add the chipotle, vinegar, white onion and garlic. Mix, scraping the sides as you go, then add half the thyme leaves, the bay leaf, the spices and half the yoghurt. Mix again, then add the rest of the yogurt to make a smooth batter.
Place the lamb in a deep baking sheet and pour over the adobo< /em> mix, rubbing it into the meat with your hands. Pour the broth over it, cover the pan with aluminum foil and cook for four to five hours, until the meat is tender and falls apart. (You can also do this very successfully in a pressure cooker in a fraction of the time.)
While the meat cooks, melt the butter in a skillet and add the red onions and remaining thyme leaves. Season generously, then cook slowly, stirring, for about 10-12 minutes, until tender and sweet. Once the meat is tender, remove it from the tray, leaving the broth. Separate the meat and mix it with the onions.
To serve, degrease the broth and heat it gently. Heat the meat under a broiler or in a large skillet until caramelized and crispy in spots. Serve at the table with small bowls of consommé, tortillas and all the trimmings.
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