This epic “one pot” Mexican Lamb Birria dish combines the spices from the A&O Mexican Rub with Ancho and Guajillo chillies to create a mouthwatering stew. Slowcooked until tender then served in tacos with pickled red onion, radish and sour cream. The problem is, you’ll eat more than Juan.
1kg Lamb, diced
5 tbsp Angus & Oink Mexican Seasoning
400g Chopped Tomatoes
6 Garlic Cloves
4 dried Ancho Chillies
4 dried Guajillo Chillies
1 Red Onion, sliced
Coriander, finely chopped
Place the diced lamb in a large freezer bag and apply the Mexican “Juan More Rub” Seasoning. Seal the bag and marinade in the fridge for 1 day.
Remove the meat from the fridge and bring to room temperature. Place a heavy bottomed pan over a medium heat and add the lamb to the pan. Brown the meat all over and let the lamb fat render down.
Pour 1 bottle (250ml) lager over the meat along with the chopped tomatoes. Mix everything together, cover with a lid and simmer for 3 hours , stirring occasionally.
Add the dried Ancho and Guajillo Chillies to a pan of boiling water and let them soak for 30 minutes. Once softened, remove the stalks and transfer the Chillies to a food processor. Add garlic cloves and one cup of cooking liquid then blitz into a smooth paste. Leave to one side.
When the meat has been cooking for 2.5 hours, add 1 cup of the chilli paste to the meat and stir everything together. Cook with the lid off for the last 30 minutes on the lowest heat.
Once cooked, serve in fresh corn tortillas and garnish with pickled red onion, radish and coriander.
Serving ideas: If Tacos aren’t your bag, serve the Lamb Birria with rice or make some quesadillas with the meat, it’s really versatile.