Mexican Style Lamb Stew Food

BIRRIA TACOS

Steps:

• with salt and pepper and set aside.
• Heat oil in Instant pot on SAUTE setting, (or large Dutch oven over medium heat) and add onion and garlic, stirring and sauteing until fragrant, tender and golden. Add all the spices, saute 2 minutes, add the bay leaves & tomatoes and their juices and the beef stock. Stir and scrape up any browned bits.
• Add the salted meat and stir.
• in a dry large skillet over medium-low heat until softened, releasing their oils, about 2 minutes. Nestle into the stew. Add optional orange zest.
• INSTANT POT: Set instant pot to 45 minutes on high pressure. Let it naturally release.
• Dutch Oven: If using a dutch oven, add one more cups of water, cover tightly, and simmer gently on the stovetop, on low heat (or bake in a 350F oven). Check every 45 minutes, adding more water to keep water level just slightly over the meat for roughly 2 - 2 1/2 hours, until meat is tender and falling part.
• You could also place this in a slow cooker on low for 8 hours.
• Once the meat is tender, fish out the chilies, and blend with a cup of the warm broth in a blender until pureed. Return to the pot, stirring it in. Shred the meat with two forks.
• Taste and season, adding a splash of vinegar and honey to taste, and adjust salt and pepper to taste. For more heat blend in chipotle or add more adobo from the can.
• Dip tortillas into the rich broth, lightly coating each side and place in a greased skillet, over medium heat, top with cheese, birria stew meat, and any fixings. Fold the over ( like a quesadilla) and pan-sear each side until crispy. Keep warm in the oven until serving.
• (feel free to thin this out with a little more broth if you prefer) Serve in a bowl, topped with cilantro, radish, cucumber, chopped onion or pickled onion, cotija cheese or sour cream and lime. (Fresh chopped things add good texture.)

AUTHENTIC MEXICAN BIRRIA RECIPE

Steps:

• Season the meat with salt, pepper, and cumin
• Cut open the dried chiles with scissors and remove the seeds
• Fry the dried chiles with a small amount of oil in a frying pan for 2-3 minutes, moving constantly so they don't burn. Set aside
• Add the chiles from the previous step to a small pot with boiling water for about 10 minutes, or until softened.
• In the same frying pan where you fried the chiles, add 1 tablespoon of oil and cook the onions and tomatoes until they are browned. Add the garlic, peppercorns, bay leaves, cinnamon stick, and all of the remaining spices except for the ground cumin and ginger. Continue cooking for about 5 minutes, moving it around often.
• Add the chiles (including the water), the ingredients from the previous step, and the ginger, cumin, apple cider vinegar and water to a blender and blend until smooth. It will still be pretty thick, but that is fine. Strain and set aside the resulting sauce for the next step.
• Pour the sauce over the meat in a large bowl and cover. If using the oven or stovetop methods, you will want to marinate for at least 2 hours or overnight. If using the electric pressure cooker option, you can marinate it, but it isn't necessary.
• Follow the cooking instructions according to your preferred method below.
• Add the meat with the marinade to a large stockpot and cook over medium heat, covered, for about three hours, or until the meat falls off the bones and is easy to shred.
• Add the meat with the marinade to a large oven-safe dish and cover with aluminum foil and cook at 350 degrees fahrenheit for 2 hours or until the meat is easy to shred.
• Add the meat with the marinade (or just the meat and the marinade separately if you chose not to marinate it) to the pot of the electric pressure cooker.
• Follow instructions for your electric pressure cooker to bring it to high pressure and cook for 45 minutes. Release pressure naturally for 5 minutes and then use the quick pressure release option to release the rest of the pressure. Remove the lid per instructions and the meat will be tender and ready to shred.
• Remove the meat and shred it. You can then serve it over the soup made from the sauce that the meat cooked in or you can serve it with tortillas as tacos with cilantro, lime, onions, and salsa.

BRAISED LAMB TACOS

Steps:

• Toast the cumin and coriander seeds in a small skillet over medium heat, swirling the pan, until slightly darkened, about 2 minutes. Transfer to a large bowl. Add the vinegar, olive oil, garlic, red pepper flakes, cinnamon stick, brown sugar, chile powder and tomatoes; whisk to combine. Put the lamb in a large nonreactive container and add the marinade; cover and refrigerate overnight or up to 48 hours.
• Preheat the oven to 350 degrees F. Remove the lamb from the marinade and pat dry; reserve the marinade. Season the lamb with salt and pepper. Heat the canola oil in a large Dutch oven over medium-high heat. Working in batches, add the lamb and cook until browned, 3 to 4 minutes per side. Add the reserved marinade, the beer and jalapeno and bring to a simmer. Cover, transfer to the oven and braise until very tender, about 2 hours. Remove from the oven and let cool slightly. Skim off any excess fat. Remove the lamb and pull the meat off the bone, discarding the bones and fat. Strain the liquid into a smaller pot and keep warm. Shred the meat with your fingers and transfer to a bowl. Pour the warmed braising liquid over the meat and toss to coat. Divide among corn tortillas and top with cilantro. Photograph by Charles Masters

SPICY MEXICAN LAMB STEW

Steps:

• Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.
• Drizzle about 2 tablespoons of olive oil into a large ovenproof saucepan or cast iron casserole dish. Add the onion and cook on a gentle heat, with the lid on, for about 3 minutes, until the onions are softened but not brown.
• Add the garlic, chilli, cumin, paprika and cocoa. Stir well and cook for 1 more minute with the lid off. Add a splash of water if it gets too dry.
• Next add in the lamb. Stir well to coat the meat in the onions and spices and then add the tomatoes, plus salt and pepper to taste.
• Bring the stew to the boil and then put the lid on and put in your preheated oven for 45 minutes. After 45 minutes add the beans and red/yellow pepper and continue cooking for another 45 minutes (1 hour 30 in total).
• While the stew is in the oven, make your salsa by combining all the salsa ingredients in a small bowl and setting it aside to allow the flavours to develop.
• When the stew is ready, remove from the oven and stir through the chopped coriander and lime juice, if using. Serve with tortillas or rice and the salsa.

BIRRIA DE BORREGO (MEXICAN LAMB STEW) RECIPE - (4.2/5)

Steps:

• Pre-heat the oven to 392°F. Place lamb onto a roasting tray and brown for 20 minutes. In the mean time bring the stock to the boil and peel / slice onion and garlic. When browned, add lamb to the stock pot, along with garlic and onion and bring back to the boil. Skim any scum that floats to the surface, then simmer rapidly for the next hour / hour and a half, or until the meat and marrow can easily be removed from the bone. Meanwhile, heat a skillet over a medium heat. When hot, add the ancho, chipotle and guajillo chillies whole, and toast for several minutes until they release their aroma. Next remove stalks and seeds, and submerge chillies in the boiled water to soften for 20 minutes. It is advisable to wear gloves when doing this, and to avoid touching your eyes, nose, genitals, etc. as this will burn! Next, reduce chillies & their water to a pulp in the bowl of a food processor, and then strain through a fine sieve, discarding solids. When your broth is done, strain into a clean pan. Discard onion, garlic and bones (you can use a chopstick to poke out any tasty marrow) and shred meat with your fingers before adding back into the stock. Next add your chilli paste and all remaining ingredients, before seasoning well with salt and pepper and simmering for a further hour to allow flavours to develop and meld. Skim fat from the surface. Finally, remove from heat and discard bay leaves and herb stalks. Using a slotted spoon remove and divide meat between bowls, then ladle the liquid over. Garnish with finely chopped onion and coriander, and serve with guacamole, tortillas and if you want to be a real badass - extra hot sauce. I used Mellow Habanero's Smoky Chipotle Sauce, which added great umami to the dish. Not just a rich and delicious stew, you can also fold the soft braised meats up in your tortillas for seriously sublime tacos!

CARNE GUISADA (MEXICAN BEEF STEW)

Steps:

• Preheat oven to 350 degrees F.
• Toss meat pieces with flour, then brown quickly in oil in an ovenproof Dutch oven.
• Add onion, garlic, jalapeño, beef stock, tomato paste, cumin and chili powder; bring to a simmer on the stove.
• Cover Dutch oven and place in the preheated oven, baking for about 2 to 2-1/2 hours, until meat is extremely tender.
• Serve as is, or on rice, or folded into warm tortillas.

TAGINE-STYLE LAMB STEW

Steps:

• Trim excess fat from the lamb and cut into 1-inch cubes.
• In a Dutch oven or other large, heavy-bottomed pot, melt the butter over medium-low heat. Add the lamb, onion, garlic, pepper, salt, cinnamon, coriander, cumin, red pepper flakes, apricot preserves and vinegar and cook, stirring frequently, until the aroma of the spices is strong, about 5 to 7 minutes. (Do not allow the meat to brown.)
• Add chickpeas and stock, bring just to a simmer, then reduce the heat to low, cover and simmer gently until the lamb is very tender, about 1 hour 15 minutes.
• Add the raisins and continue to cook, uncovered, until they are nicely plumped, about 10 minutes more. Remove from heat, stir in the parsley and lemon juice, and serve with couscous.

LAMB STEW

Steps:

• Marinate the meat: In a small bowl, combine the caraway, coriander, cumin, garlic powder, red pepper flakes, cloves, ginger and lemon juice. Whisk in the olive oil then grate in the garlic. Place the cut lamb on a parchment-lined baking sheet and dollop half of the marinade on top. Turn the meat over and dollop with the remaining marinade. Cover and refrigerate for 6 to 8 hours or overnight.
• Make the vinaigrette: In a small saucepan, simmer the raisins, red wine vinegar, honey, mustard seeds, orange juice, lemon juice and 1 cup water until the liquid is reduced by a little more than half and the mustard seeds are tender, 12 to 15 minutes. Whisk the vinegar mixture with the olive oil if using.
• Preheat the oven to 350 degrees F.
• Cook the lamb: Heat the canola oil in a large cast-iron skillet over medium-high heat. While the oil is heating, sprinkle the marinated meat with kosher salt and stir to combine. When the oil begins to smoke lightly, add the lamb pieces in a single layer and brown on all sides, adding a pinch of salt halfway through, 8 to 12 minutes. Stir in the onions and their juices, add a pinch of salt and cook for 2 to 3 minutes. Add the beef stock. Place the skillet in the center of the oven and cook until the meat is practically falling apart, 2 to 2 1/2 hours. Taste for seasoning. Allow the stew to sit on the stove and rest off the heat for 10 to 15 minutes before topping with the vinaigrette and serving.

SPANISH-STYLE LAMB STEW

Steps:

• Warm oil in a large heavy-bottom pot with a lid or Dutch oven over medium-high heat. When oil is hot, sprinkle lamb generously with salt and pepper and cook in batches to avoid overcrowding, turning once or twice, until each piece is well browned all over, about 15 minutes total. Transfer pieces to a plate as they brown.
• Pour off all but 2 tablespoons of fat and add onions, bell pepper, garlic and a generous sprinkle of salt and pepper. Cook, stirring occasionally, until onions and peppers are softened, about 5 minutes. Add pimentón and stir for a minute. Stir in tomatoes, breaking them into bite-size pieces and scraping browned bits from the pot. Add wine, chicken stock, vinegar and bay leaves and bring just to a boil.
• Return lamb to pot and reduce heat so mixture is bubbling very gently. Partly cover pot and cook, stirring every 20 minutes or so, until lamb is very tender, about 2 hours. Discard bay leaves. Stir in beans and cook another 10 minutes to heat them through. Stir in parsley and adjust the seasoning if necessary.