Spicy Lamb Guest Post…
Rachel from South Beach Primal writes:
I can’t even tell you how excited and honored I am to do my first EVER guest post here on PaleoPot.Jason and I talked about this months ago and I’ve been trying to think of a crock pot dish that was both characteristic of my style as well as different from my own basic crock pot meals I’ve posted in the past. I ended up making Birria for my mom on Mother’s day for the first time and knew as soon as I tasted it that this would be the winning dish for you all. Birria is a Mexican stew made of lamb or goat using a base of toasted dried chilies and stock. Traditionally it is served with corn tortillas, but I love it over cauliflower rice or with a side of baked yuca fries. I think the earthy taste of the chilies pair well with the gaminess of lamb. This dish is often served for special occasions in Mexico; Mother’s Day being one of them. Because I love the spicy chili broth so much, I strain it and freeze it to flavor other soups and sauces.
What you Need:
- 3-4 lbs lamb shoulder and neck bones (for stew)
- 4 guajillo chilies
- 3 ancho chilies
- 4 arbol chilies
- 1 can diced tomatoes
- 3 cups chicken stock
- 1 white onion, sliced
- 8 oz white mushrooms, quartered
- 6 garlic cloves, minced
- 2 tbsp vinegar
- 2 tsp oregano
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp thyme
- ½ tsp cinnamon
- ½ tsp cumin
- Chopped cilantro (garnish)
How you Make It:
1.) Bring about 3 cups of water to a boil in a medium saucepan.
2.) At the same time, heat a skillet over medium heat.
3.) Cut off the stems from each of the chilies and remove the seeds and veins.
4.) Toast the chilies in the skillet for 5 minutes.
5.) Submerge the chilies in the boiling water and immediately turn off the stove. Soak them for 20 minutes. 6.) Puree the chilies, 2 cups of chicken stock, and can of tomatoes in a blender. 7.) Layer the bottom of your crock pot with the lamb meat and bones. Cover with sliced onions, the chili puree, garlic and spices. Add the remaining 1 cup of chicken stock and vinegar. 8.) Cook on low for 8-10 hours 9.) When there are 3 hours remaining, add the chopped mushrooms and stir the stew. 10.)Serve in a bowl over cauliflower rice or accompanied by yucca fries. Garnish with cilantro.