Jalisco-style Birria

Name: Jalisco-style Birria
Ingredients: 4 to 5 pounds bone-in lamb shoulder (ribs, or leg, or a combination, cut into approximately 3 inch pieces); ⅓ cup white distilled vinegar; 4 teaspoons kosher salt (or more to taste); 4 dried ancho chiles (stemmed and seeded); 4 dried guajillo chiles (stemmed and seeded); 4 dried cascabel chiles (stemmed and seeded); 3 dried morita chipotle chiles (stemmed); 6 garlic cloves; 3 tablespoons fresh oregano (or 1 tablespoon dried oregano); 1 teaspoon cumin seeds; 1 teaspoon grated nutmeg; ½ teaspoon ground black pepper; 4 whole cloves (stemmed); Warm corn tortillas; 2 cups ﬁnely chopped white onion; 2 cups chopped fresh cilantro leaves; 2 or 3 limes (quartered); Salsita Tapatía (or salsa of your choice)

"Jalisco-style Birria recipe from Pati’s Mexican Table Season 10, Episode 5 “Escaramuza”..."

INGREDIENTS

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4 to 5 pounds bone-in lamb shoulder (ribs, or leg, or a combination, cut into approximately 3 inch pieces)

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⅓ cup white distilled vinegar

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4 teaspoons kosher salt (or more to taste)

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4 dried ancho chiles (stemmed and seeded)

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4 dried guajillo chiles (stemmed and seeded)

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4 dried cascabel chiles (stemmed and seeded)

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3 dried morita chipotle chiles (stemmed)

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6 garlic cloves

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3 tablespoons fresh oregano (or 1 tablespoon dried oregano)

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1 teaspoon cumin seeds

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1 teaspoon grated nutmeg

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½ teaspoon ground black pepper

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4 whole cloves (stemmed)

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Warm corn tortillas

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2 cups ﬁnely chopped white onion

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2 cups chopped fresh cilantro leaves

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2 or 3 limes (quartered)

•

Salsita Tapatía (or salsa of your choice)

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