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.
Cooking Time 3 hours
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.