We bought Mexico The Beautiful Cookbook probably 7 years ago. There are stains on it and the pages are worn, but it is still beautiful and always guarantees us a delicious meal.
After looking over the Birria recipe, we decided this called for a trip to the Buford Farmers Market. This market is huge and carries any and every type of hispanic [and Asian] foods you may be looking for. Not to mention, my favorite feature, in house freshly made corn tortillas!
Speaking of fresh tortillas, this Birria dish is served with them on the side or you could even the wrap the meat is in the tortillas. This recipe is typical of Jalisco Mexico, and is hands down, the most delicious lamb I have ever tried. I bet you will not disagree.
(Stewed Lamb in Chile Sauce)
4 chiles guajillos
3 chiles anchos
1 cup hot water
1 lb boneless lean lamb, cut into pieces
1 lb lamb ribs or shanks, cut into pieces
12 cups water
6 cloves garlic
2 bay leaves
1 tsp ground cumin
1/4 tsp dried marjoram
1 small sprig thyme
1 1/2 tsp salt
1/8 tsp freshly ground pepper
1/2 cup red wine vinegar
2 cloves garlic
1 1/2 tsp groung chile pequin
1 cup onion, chopped
3 limes, cut in half
1 cup cilantro, chopped
* On an iron skillet, toast the chiles, then soak the chiles in the hot water for 20 minutes. Transfer into blender and puree. Strain and set aside.
Place lamb meat, water, garlic and onion in large dutch oven. Bring to a boil, skim the surface, cover and cook over medium to low heat for 1 1/2 hours or until the meat is tender.
Remove and discard the onion and garlic. Add the pureed chiles, bay leaves, cumin, marjoram, thyme, salt and pepper.
Cook for another 50 minutes to let the flavors blend. Meanwhile, blend the sauce ingredients in a blender.
Serve the lamb in deep bowls with hot corn tortillas and the garnishes sprinkled on top.