Lamb Birria Tacos RECIPE: • Whole leg of lamb • 12…
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Lamb Birria Tacos
RECIPE:
• Whole leg of lamb
• 12 Guajillo chillis
• 5 Ancho chillis
• 3 Arbol chillis
• 3 Tomatoes
• 6 Cloves garlic (crushed)
• 1 Onion (roughly chopped)
• 2 Tsp ground cumin
• 2 Tsp dried oregano
• 1 Tsp black peppercorns
• 3/4 Tsp wholes cloves
• 1/4 Tsp ground cinnamon
• 1 Bay leaf
• 4 Tbsp kosher salt
• 1/3 Cup white vinegar
• 1/3 Cup oil
• 750ml water
BIRRIA SAUCE & LAMB
1. Start by removing the silver skin and excess fat from the lamb using a knife and scissors (grab kitchen roll and use it to grab hold of the skin tight so you can pull it without it slipping out your hands)
2. Make 3-4 scores/slits in the lamb (as shown in video) season generously with salt & pepper then wrap it up loosely In tin foil then add to a roasting tray and cook on 350f for 2 hours, on the last 30 minutes open up the foil to expose the top of the lamb to brown
3. Now to make the Birria sauce start by removing the stems an seeds from chillis and rinse them with cold water to wash then add to a pan with 2 litres of cold water
Bring to a boil with the lid on then once boiling turn off the heat and leave with the lid on for 10 minutes to soak
4. In a separate pan cover tomatoes in water and bring to a boil cook for 3 minutes then drain and set aside
5. Drain water from chillis (keep this chilli water)
6. To a large blender jug or food processor add all the chillis, tomatoes, garlic, onion, cumin, oregano, peppercorns, cloves, cinnamon, salt, vinegar & 1 litre of the chilli water (blend in batches if need be)
7. Add oil to a large pan on medium heat this is needed because you want the layer of fat on the top of the sauce to use to fry the tacos in
Add all the sauce and bay leaf to the pen and cook for 20 minutes stirring often then turn off heat (have your sauce ready for when the lamb reaches the 2 hour mark cooking
8. Once the lamb has been cooking for 2 hours remove the tin toil from the lamb and pour in as much Birria sauce as you can into the tray with the lamb & juices (the juices will add flavour to the sauce)
9. Tightly cover the top of the tray with tin foil then put back in the oven for another 90 minutes to 2 hours (flip the lamb over halfway) the bone should pull right out easily once fully cooked
10. Just before the lamb is done go to your pot with the leftover sauce and you should see chilli fat that’s risen to the top of the pan (scoop this out and add to a bowl)
11. Once cooked drain the liquid from the tray and add it back to whatever sauce you have left in the pot and mix well (taste the sauce here and decide how much water you want to add to it starting with 500ml) then strain liquid through fine mesh sieve
12. Let lamb rest for 30 minutes then shred with two forks then add the shredded lamb meat to a large bowl with birria sauce (about 1 cup) then mix well
TACOS
• Corn tortillas
• Chilli Fat (From pan)
• Birria Lamb
• Birria Sauce
• Mozzarella cheese
(Chopped onions & coriander to garnish)
1. Heat a large skillet on medium high heat till hot (not too hot)
2. Add each tortilla into the chill fat first (dip each one in quick on both sides then straight into the hot skillet) you can also just brush the tortillas with the chilli fat
3. Add mozzarella then add lamb then a bit of sauce then fold taco over using metal spatula and press the taco down a bit
4. Let cook for about 2-3 minutes (use spatula to lift the tortilla up a bit to see the underneath if it’s crispy) then flip over and cook for another 2-3 minutes
Garnish the tacos and pour some sauce into a container garnish with onions and a squirt of lime (optional)
#food #drink
RECIPE:
• Whole leg of lamb
• 12 Guajillo chillis
• 5 Ancho chillis
• 3 Arbol chillis
• 3 Tomatoes
• 6 Cloves garlic (crushed)
• 1 Onion (roughly chopped)
• 2 Tsp ground cumin
• 2 Tsp dried oregano
• 1 Tsp black peppercorns
• 3/4 Tsp wholes cloves
• 1/4 Tsp ground cinnamon
• 1 Bay leaf
• 4 Tbsp kosher salt
• 1/3 Cup white vinegar
• 1/3 Cup oil
• 750ml water
BIRRIA SAUCE & LAMB
1. Start by removing the silver skin and excess fat from the lamb using a knife and scissors (grab kitchen roll and use it to grab hold of the skin tight so you can pull it without it slipping out your hands)
2. Make 3-4 scores/slits in the lamb (as shown in video) season generously with salt & pepper then wrap it up loosely In tin foil then add to a roasting tray and cook on 350f for 2 hours, on the last 30 minutes open up the foil to expose the top of the lamb to brown
3. Now to make the Birria sauce start by removing the stems an seeds from chillis and rinse them with cold water to wash then add to a pan with 2 litres of cold water
Bring to a boil with the lid on then once boiling turn off the heat and leave with the lid on for 10 minutes to soak
4. In a separate pan cover tomatoes in water and bring to a boil cook for 3 minutes then drain and set aside
5. Drain water from chillis (keep this chilli water)
6. To a large blender jug or food processor add all the chillis, tomatoes, garlic, onion, cumin, oregano, peppercorns, cloves, cinnamon, salt, vinegar & 1 litre of the chilli water (blend in batches if need be)
7. Add oil to a large pan on medium heat this is needed because you want the layer of fat on the top of the sauce to use to fry the tacos in
Add all the sauce and bay leaf to the pen and cook for 20 minutes stirring often then turn off heat (have your sauce ready for when the lamb reaches the 2 hour mark cooking
8. Once the lamb has been cooking for 2 hours remove the tin toil from the lamb and pour in as much Birria sauce as you can into the tray with the lamb & juices (the juices will add flavour to the sauce)
9. Tightly cover the top of the tray with tin foil then put back in the oven for another 90 minutes to 2 hours (flip the lamb over halfway) the bone should pull right out easily once fully cooked
10. Just before the lamb is done go to your pot with the leftover sauce and you should see chilli fat that’s risen to the top of the pan (scoop this out and add to a bowl)
11. Once cooked drain the liquid from the tray and add it back to whatever sauce you have left in the pot and mix well (taste the sauce here and decide how much water you want to add to it starting with 500ml) then strain liquid through fine mesh sieve
12. Let lamb rest for 30 minutes then shred with two forks then add the shredded lamb meat to a large bowl with birria sauce (about 1 cup) then mix well
TACOS
• Corn tortillas
• Chilli Fat (From pan)
• Birria Lamb
• Birria Sauce
• Mozzarella cheese
(Chopped onions & coriander to garnish)
1. Heat a large skillet on medium high heat till hot (not too hot)
2. Add each tortilla into the chill fat first (dip each one in quick on both sides then straight into the hot skillet) you can also just brush the tortillas with the chilli fat
3. Add mozzarella then add lamb then a bit of sauce then fold taco over using metal spatula and press the taco down a bit
4. Let cook for about 2-3 minutes (use spatula to lift the tortilla up a bit to see the underneath if it’s crispy) then flip over and cook for another 2-3 minutes
Garnish the tacos and pour some sauce into a container garnish with onions and a squirt of lime (optional)
#food #drink
| 4,000 mlx | |
| 5 | |
| 0 |