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| BIRRIA EN ESTILO JALISCO |
| Yields 6 servings as a main course |
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| Ingredients |
*Prepare this dish one day ahead
3 oz guajillo chiles
3 oz ancho chiles
2 chile de arbol
1 lb tomatoes (fire roasted and peeled)
1 onion, chopped
2 T chopped garlic
1 qt water
1 T cumin
1 T Mexican oregano
1 t ground cloves
1 t ground ginger
3 bay leaves
1 T ground black pepper
1/2 C white wine
1/2 C white wine vinegar
to taste salt
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| Method |
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Sear lamb shanks in hot oil until surface is lightly browned.
Put into a Dutch oven or a large casserole with a lid.
Add chiles to a dry sauté pan or a heavy skillet over medium heat
until they are lightly toasted.
Remove seeds and stems. Soak chiles in 2 cups of hot water for
about 20 minutes.
Add to a blender and blend until smooth. Strain through a fine
strainer and set aside.
Add tomatoes and onions to a blender and blend until smooth.
Combine remaining ingredients with chile puree and tomato-
onion mixture. Add to lamb and marinate overnight.
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The next day, bake lamb in a 350 degree oven for 3 hours
or until tender.
Strain the sauce and skim off all the fat.
Serve with hot corn tortillas, chopped onions and lime wedges. |
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