Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

BIRRIA EN ESTILO JALISCO




Source of Recipe


Senor Fred Restaurant


Recipe Introduction


Yields 6 servings as a main course
Prepare this dish one day ahead


List of Ingredients




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

Recipe



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. _________________________________________________
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.