Birria reconstructed: braised lamb shoulder in red chile marinade with seared rack of lamb
Rick Bayless · ♥ 243 likes · 6.7K views · 24 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 8 cloves garlic
Chop about eight cloves of garlic, roasted if possible, into a bowl.
- ¼–⅓ cup pure ground ancho powder
- 1 tsp salt
Add the ancho powder and about a teaspoon of salt; grind peppercorns and cumin and add them.
- peppercorns
- cumin
- 3 tbsp apple cider vinegar
- water
Add about 3 tablespoons apple cider vinegar and enough water for a thick-ish marinade; taste for chile and salt.
- bone-in lamb shoulder roast
Smear the marinade over a bone-in lamb shoulder roast in a pot, reserving a little marinade.
Braise in the oven at about 300 degrees for two and a half to three hours, until fall-off-the-bone tender (a slow cooker works at home).
- 1 whole rack of lamb
Smear a little reserved marinade thinly over one side of the rack of lamb.
Stir marinade from the top of the braise into the juices; lift out the meat.
- roasted tomatoes
- Mexican oregano
Pour the braising juices into a saucepan, add chopped roasted tomatoes and crushed Mexican oregano, and reduce; season the broth.
- cracked corn cake
- watercress salad
Plate shredded birria meat with a ladle of broth, a cracked corn cake, a couple of lamb chops and a tuft of watercress salad.