Jalisco Style Birria

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I must admit I was a bit intimidated about even the thought of attempting to cook birria.  I had heard that it is a very labor intensive and time consuming, not to mention cooked in a pit oven and mastering the blend of spices beforehand in order to achieve that consommé perfection.

An emblematic dish in Guadalajara, Jalisco, birria is customarily cooked with lamb or goat.  This dish is so special, it is traditionally enjoyed at weddings, baptism parties and large family affairs.

When Mountain States Rosen asked me to give their Cedar Springs American lamb a try, cooking birria immediately came to mind.  Since I don’t have a pit oven, I decided to use my handy dandy slow cooker.

I never imagined how easy it is to cook this lamb dish.  Prepping time took less than ten minutes.  If you want to achieve that delicate, velvety texture, cook the lamb in your slow cooker over night (8-10 hours) on high.  The next morning, you will have a melt in your mouth and falling off the bone result.  The incredible, spicy aroma of the blend of spices and simmering lamb permeated our home and we couldn’t wait to try it the next day.

MountaiPhotobucketn States Rosen Cedar Springs American Lamb is USDA “all natural”, and it is rich in flavor and nutrients.  Their lambs are born and raised responsibly on open U.S. pastures and are carefully tended to by MSR producer-growers, many of which are third-, fourth and fifth generation ranchers that understand the value and care-in production and animal well-being.

 

This is a sponsored post by Mountain State Rosen Lamb.  I was compensated and provided with product to facilitate this post.  Recipe and opinions are my own.

Jalisco Style Birria: Cooking with Lamb {Giveaway}

Yield: 6-8

Jalisco Style Birria:  Cooking with Lamb {Giveaway}

Ingredients

  • 6 garlic cloves, peeled and finely diced
  • 1/4 cup ground California chile
  • 1/4 cup ground guajillo chile
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • 3 tablespoons apple cider vinegar
  • 1/2 cup water
  • salt
  • 8 red potatoes, small cut in fourths
  • A 3 pound Cedar Springs leg of Lamb, boneless
  • One 15-ounce can diced tomatoes in liquid
  • 1 teaspoon dried Mexican oregano
  • For Garnish
  • 1/3 cup yellow onion, finely chopped
  • 1/2 cup cilantro, finely chopped
  • 1 lime, sliced in wedges

Instructions

  1. In a medium bowl wisk garlic, chile powder, cumin, black pepper, vinegar, 1 teaspoon salt and water.
  2. Place potatoes in slow cooker, completely covering bottom. Sprinkle with salt. Place lamb meat over potatoes and rub chile marinade all over meat. Pour enough water into slowcooker to cover potatoes and a fourth of the lamb meat. cover and slow cook for 8-10 hours on high.
  3. Carefully remove meat from slowcooker onto a large plate or tray. Remove extra fat and shred in large chunks with hands. Remove potatoes with slotted spoon and place in a large separate bowl.
  4. Remove fat that has risen to the top of the broth.
  5. In a medium saucepan, over medium heat, cook tomatoes with liquid until the liquid and tomatoes have thickened a bit. Carefully add the broth from the slow cooker. Stir, add oregano and 1 teaspoon of salt. Bring to a boil.
  6. To serve: Place 3-4 pieces of potato and shredded lamb meat on shallow bowls. ladle broth over each one and top with chopped onion, cilantro and a squeeze of lime juice. Eat with warm tortillas.
http://www.nibblesandfeasts.com/2012/06/birria-cooking-lamb/

Otra vez… en español!

Debo admitir que estaba un poco intimidada por la sola idea de tratar de cocinar birria. Había oído que el proceso era muy laborioso y se tardaba mucho tiempo, especialment con un horno de pozo y perfeccionar la mezcla de especies con el fin de alcanzar ese consomé tan increible.

Un plato emblemático de Guadalajara, Jalisco, la birria habitualmente se cocina con carne de cordero o de cabra. Este platillo es tan especial, que se sirve en bodas, bautizos y celebraciones de familia en grande.

Cuando Mountain States Rosen me pidió que cocinara su carne de cordero, la birria de inmediato me vino a la mente. Puesto que no tengo un horno de pozo, decidí usar mi olla de cocción lenta.

Nunca me imaginé lo fácil que fue cocinar este platillo de cordero. El tiempo de preparación tardó menos de diez minutos. Si queremos lograr los mejores resultados en poco tiempo, cocinar el cordero en olla de cocción lenta durante la noche (8-10 horas) en alto es lo mejor. A la mañana siguiente, tendrás un platillo para chuparte los dedos. El aroma es increíble, la mezcla de especies y la carne cocinadas a fuego lento impregno nuestra casa y no podíamos esperar a probar esta delicia.

La carne de cordero de Mountain States Rosen es USDA “completamente natural”, y es rica en sabor y nutrientes. Su corderos nacen y se crían de manera responsable en los pastizales abiertos de Estados Unidos y son cuidadosamente atendidos por productores-agricultores, muchos de los cuales son ganaderos de tercera, cuarta y quinta generación que comprenden el valor y el cuidado en la producción y el bienestar de los animales.

Este es un post patrocinado por Mountain States Rosen. Fui compensada y proporcionada con el producto para facilitar esta entrada. La receta y las opiniones son mías.

Birria Estilo Jalisco

Ingredientes
6 dientes de ajo, pelados y picados finamente
1/4 taza chile California en polvo
1/4 taza de chile guajillo en polvo
1/2 cucharadita de comino molido
1 cucharadita de pimienta negra
3 cucharadas de vinagre de manzana
1/2 taza de agua
sal
8 papas rojas rebanadas en cuartos
3 libras de pierna de cordero Cedar Springs, sin hueso
Una lata de 15 onzas de tomates picados en el líquido
1 cucharadita de orégano mexicano
Para Decorar
1/3 taza de cebolla amarilla, finamente picada
1/2 taza de cilantro finamente picado
1 limón, cortado en trozos

Instrucciones
En un tazón mediano mezcle el ajo, chile en polvo, comino, pimienta negra, vinagre, 1 cucharadita de sal y agua. Coloque las papas en la olla de cocción lenta, cubriendo completamente el fondo. Espolvoree las papas con sal. Coloque la carne de cordero sobre las papas y frote toda la marinada de chile sobre la carne. Vierta suficiente agua en la olla de cocción lenta para cubrir las papas y una cuarta parte de la carne de cordero. cubra y cocine durante 8-10 horas en alto.

Retire con cuidado la carne de la olla y coloque en un plato grande o bandeja. Quite la grasa extra y desmenuce en trozos grandes con las manos. Retire las papas  y colóquelas en un tazón grande separado. Quite la grasa extra del caldo.

En una cacerola mediana, a fuego medio, cocine los tomates con el líquido hasta que el líquido y los tomates se hayan espesado un poco. Añada con cuidado el caldo de la olla de cocción lenta. Mezcle y añada el orégano y 1 cucharadita de sal. Lleve a ebullición.

Para servir: Coloque 3-4  piezas de papa y la carne de cordero en recipientes hondos. Vierta el caldo sobre cada uno de ellos y cubra con la cebolla picada, cilantro y unas gotas de jugo de limón. Coma con tortillas calientes.

Rinde: 6-8

Ericka Sanchez

39 Comments

  1. Reply

    vianney

    June 17, 2012

    Liked MSRosen on FB!!

  2. Reply

    vianney

    June 17, 2012

    Liked NF on FB!!

  3. Reply

    vianney

    June 17, 2012

    follow on twitter

  4. Reply

    Presley's Pantry

    June 17, 2012

    I liked MSR on FB

  5. Reply

    Comiendo en LA

    June 17, 2012

    Me encanta la birria y esa receta se ve para chuparse los dedos!

  6. Reply

    Comiendo en LA

    June 17, 2012

    Le di like a Nibbles and Feasts en Facebook

  7. Reply

    Comiendo en LA

    June 17, 2012

    Sigue a Nibbles and Feasts en Twitter

  8. Reply

    Comiendo en LA

    June 17, 2012

    Este es mi tweet: https://twitter.com/ComiendoenLA/status/214548662590783488

  9. Reply

    Yanira

    June 17, 2012

    I would love to try your recipe if I win!

  10. Reply

    Maria Amelia

    June 18, 2012

    My absolute favorite thing to grill is lamb! No hay nada como el corderoa la brasa. Voy a tener que intentar esta recetita… Y digan lo que digan, el cordero americano es mucho mejor que el de Nueva Zelandia!

  11. Reply

    Aracely

    June 18, 2012

    Omg I am trying this tomorrow! Birria is mt absolute favorite dish and in the crockpot! Yay! I think I can make this! Thanks for posting this! You are so amazing!

  12. Reply

    Jenn Willey

    June 18, 2012

    I’d like to try out your recipe!
    Liked both on FB & Twitter and Tweeted: https://twitter.com/ToddlerTrailJen/status/214734312006877185

  13. Reply

    Jennifer

    June 18, 2012

    I’ve only tried to cook lamb twice (besides chops) and I gave up because both times it came out so tough. Maybe I should give this brand a try!

  14. Reply

    Cristina-Una colombiana en California

    June 18, 2012

    Voy a preparar la birria con tu receta, pues nunca he probado este plato y todos me dicen que es una delicia.

  15. Reply

    OCMomActivities - Katie

    June 18, 2012

    I’ve never coked lamb, but the Birria looks so yummy! Might have to try that!

  16. Reply

    Amelia @ Eating Made Easy

    June 18, 2012

    Wow, yum!! I am not normally a lamb person but you’ve made it so delicious looking here that I am excited to try the recipe! Anything with chiles is a win in my book 🙂

  17. Reply

    Anne Louise Bannon

    June 18, 2012

    Wow. That looks yummy.

  18. Reply

    laura Rod

    June 18, 2012

    que bueno se ve este plato!!!Gracias por la receta se lo voy a hacer a mi familia.

  19. Reply

    Ruby

    June 18, 2012

    yummy birria i grew up eating birria de chivo my grandfather would throw parties and have a hole in the ground where he would cook the birria over night parties lasted til the morning. The birria would be amazing that morning. I don’t recall my family using apple cider but it looks just as delicious!

  20. Reply

    Teresa Garza

    June 18, 2012

    Que delicia.. Hace mucho que no pruebo la birria… Se me super antojo.

  21. Reply

    Teresa Garza

    June 18, 2012

    Ya te sigo en Facebook.

  22. Reply

    Teresa Garza

    June 18, 2012

    Ya sigo Mountain States Rosen … Ya te sigo en FB, twitter y ya mande el tweet.. Gracias por el sorteo.

  23. Reply

    Rosa

    June 19, 2012

    A fabulous dish! Lamb is so flavorful and versatile.

    Cheers,

    Rosa

  24. Reply

    Alejandra Ramírez-LaBonte

    June 19, 2012

    Hice todas las entradas y quiero hacerle la Birria a mi esposo que le encanta el cordero.

  25. Reply

    S. Yissele Gallo

    June 20, 2012

    Me encanta el sorteo y la receta se ve super rica. Te comento que adoro el cordero (lamb) en la comida mediterranea, yo prepararia una sandwich wrap lamb y otros que no recuerdo los nombres lol…Yummy!

    mamiholisticaygenial@gmail.com

  26. Reply

    Oriana from Mommyhoodsdiary

    June 20, 2012

    Muchas Gracias por el sorteo!Yo prepararia tu receta de Birria Estilo Jalisco… Se ve muy rica!

  27. Reply

    Lina Mayorga

    June 20, 2012

    Looks delicious!!!
    se ve increibleeeee
    http://www.fashionfabnews.com/

  28. Reply

    Sophia

    June 23, 2012

    Wow! This looks sooo good! I would like some right now!

  29. Reply

    CarolsueDigicats@sbcglobal.net

    June 25, 2012

    I would make Grilled Savory Boneless Leg of Lamb
    Digicats {at} Sbcglobal {dot} Net

  30. Reply

    Carolsue

    June 25, 2012

    Please correct above e-mail! Thanks!
    I like Mountain States Rosen on Facebook (Carolsue Anderson)
    Digicats {at} Sbcglobal {dot} Net

  31. Reply

    Carolsue

    June 25, 2012

    I like you on Facebook (Carolsue Anderson)
    Digicats {at} Sbcglobal {dot} Net

  32. Reply

    Carolsue

    June 25, 2012

    I follow you on Twitter as MsCarolsueA
    Digicats {at} Sbcglobal {dot} Net

  33. Reply

    shamsher

    October 27, 2012

    nice infor

  34. Reply

    Jaime Greer

    October 13, 2014

    Lamb is my absolute favorite. I have eaten birria numerous times but have never cooked it . Will definitely try this. Thank you

    • Reply

      Ericka Sanchez

      October 13, 2014

      Thank you, Jaime. You’ll love this recipe. 🙂

  35. Reply

    Brendan

    November 11, 2015

    Cooking this right now, but the instructions should say 8-10 hrs on LOW in the cooker, not HIGH. I had it on high for about 4 hours, and it’s already cooked through and falling apart. It should be fine on low though for the rest of the cook until dinner time tonight.

    • Reply

      Ericka Sanchez

      November 12, 2015

      Hi Brendan,
      Glad it worked out. Yes, I usually leave mine on low overnight. Enjoy!

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