Michelle’s Birria de Borrego
This dish can be served after the initial cooking if preferred. We like to do the overnight version because it eliminates
a lot of the greasy aspects leaving the flavor very fresh & because we think stews taste best the next day.
Prep time: 30 mins
Cook time: 6-8 hours + overnight to cool + reheat time
Serves: 12 or one of my husband
- 4 lbs lamb (leg or shoulder cut into large pieces, or various pieces bone in or out)
- 4 cups water
- 6 dried guajillo chiles
- 4 dried ancho chiles
- 2 chopped fresh green chiles
- 2 chopped fresh Anaheim chiles
- For extra spicy add 2+ Thai chiles
- 1 bunch of green onion chopped for garnish
- 2 tsp fresh oregano - chopped
- 1 tsp fresh thyme -chopped
- ½ cup cilantro – chopped
- 1 yellow or Mayan onion – sliced
- 6 garlic cloves minced
- 2-3 cloves or ¼ tsp ground
- ¼ whole cinnamon stick or 1 tsp powdered
- 1-2 tbsp beef or garlic bouillon (we use “Better Than Bullion”)
- 3 tbsp oil or lard
- 4 bay leaves
- Salt pepper
- Slice chilies lengthwise & remove stem, vein & seeds. In a flat pan, toast the chilies lightly, avoiding burning
- Remove chilies from pan & place in a bowl with hot water & let soak until soft.
- Place chilies & water into a blender & puree.
- In a mesh strainer, strain the water into a temporary bowl or cup.
- Empty remainder of chile pulp into a separate container & set aside.
- Add the chile water, garlic, oregano, thyme, cilantro, cloves, & cinnamon to the blender. Blend on medium
- Set aside
- In a heated pan, sear the lamb on all sides, lightly salt & pepper.
- In a stew pot add lamb, chili water mixture, onions, green chiles, Anaheim chiles, bullion, & bay leaves
- Make sure everything is covered in liquid. If not you can add water or, for a little more spice you can place the
chili pulp you saved back into the blender with a cup or two of water and re-strain it. It can then be added to the
- Set to boil then reduce heat to med low
- After 6-8 hours remove meat & shred. Remove any bones. Return shredded lamb to pot.
- Cook an additional 45 minutes
- You can serve at this point with tortillas & chopped green onions or move on to the next step.
- Let stew cool and then place in the refrigerator or cooler until the grease hardens on the surface of the stew.
- Gently remove the hardened grease with a spatula or spoon & discard.
- The stew is ready to reheat and serve with tortillas and garnish