Entree: Mexico – Aguascalientes, Bajio Mexico – Birria de Borrego (Lamb Birria)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 3 hrs 30 min

Additional 4 hrs

Total 5 hrs 30 min

Ingredients

- 4 lb (1.8 kg) bone-in lamb shoulder, trimmed and cut into 6-8 large pieces (approx. usable weight)
- 6 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 2 dried chile de arbol, stems and seeds removed (for heat; reduce or omit if desired)
- 1 cup (240 ml) hot water plus additional for soaking chiles
- 1 medium white onion, halved (about 8 oz / 225 g)
- 6 cloves garlic
- 1/4 cup (60 ml) apple cider vinegar
- 3 cups (720 ml) beef or lamb broth, low-sodium
- 1 cup (240 ml) water
- 2 tbsp (30 ml) vegetable oil (for searing)
- 2 tsp (10 g) kosher salt, plus more to taste
- 2 tsp (4 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano (or oregano)
- 1/2 tsp (1 g) ground cloves
- 1 small cinnamon stick (about 1.5 inches / 4 cm)
- 4 bay leaves
- 1 tsp (5 g) whole black peppercorns
- 2 tbsp (30 ml) neutral oil or reserved lamb fat (for warming tortillas)
- 12-18 small corn tortillas (about 2 per person plus extras)
- 1 cup (25 g) fresh cilantro, chopped
- 1 medium white onion, finely chopped (for garnish)
- 3 limes, cut into wedges
- Optional: radishes, sliced thin, for garnish

Instructions

Short Description:
A slow-braised lamb stew from Aguascalientes, marinated in a warm blend of toasted chiles and local spices, cooked until falling-apart tender and served with a warm, flavorful consommé and corn tortillas for dipping and tacos.

Regional Notes:
This Bajio/Aguascalientes version specifically uses borrego (lamb) rather than beef or goat and emphasizes a simple, aromatic spice blend (cumin, oregano, cloves, cinnamon) and a clear consommé made from the braising liquid. It is typically served with tortillas and garnishes so each diner can dip tacos into the hot consommé.

1. Prepare chiles: heat a dry skillet over medium heat and toast the guajillo, ancho, and arbol chiles briefly, 20–30 seconds per side, until fragrant and slightly darkened but not burned. Remove from heat.
2. Soak chiles: place toasted chiles in a bowl and cover with about 1 cup (240 ml) of very hot water; let soak 15–20 minutes until pliable. Reserve soaking liquid.
3. Roast aromatics: while chiles soak, char the halved onion and unpeeled garlic (whole cloves) on a hot dry skillet or under a broiler until blackened in spots, about 6–8 minutes, turning. Let cool, then peel garlic.
4. Make chile marinade: in a blender combine the rehydrated chiles (drained), roasted garlic, half the charred onion (reserve the other half for braising), apple cider vinegar, 1 cup (240 ml) of the reserved soaking liquid, 1 cup (240 ml) of broth, ground cumin, oregano, ground cloves, cinnamon stick, peppercorns, and 1 tsp (5 g) salt. Blend to a very smooth paste, adding additional soaking liquid or broth 1–2 tbsp at a time if needed to reach a thick sauce consistency.
5. Strain and adjust: press the blended sauce through a fine-mesh sieve into a bowl, discarding skins and any coarse bits. Taste and adjust salt; the sauce should be flavorful and slightly tangy.
6. Marinate lamb: place lamb pieces in a nonreactive container or zip-top bag and pour the strained chile sauce over the meat, massaging to coat all sides. Cover and refrigerate at least 4 hours or preferably overnight for best flavor.
7. Preheat oven and brown meat: preheat oven to 325°F (160°C). Remove lamb from marinade, reserving the remaining sauce. Heat 2 tbsp (30 ml) vegetable oil in a large Dutch oven over medium-high heat. Brown lamb pieces in batches, 3–4 minutes per side, until well browned. Transfer browned pieces to a plate.
8. Assemble for braising: reduce heat to medium, add the remaining half of the charred onion (quartered), bay leaves, and the reserved chile marinade to the pot. Add the remaining 2 cups (480 ml) broth plus 1 cup (240 ml) water (total braising liquid ~3 cups/720 ml), stir to combine, then nestle the browned lamb pieces back into the liquid. Bring to a gentle simmer.
9. Braise: cover the Dutch oven and transfer to the preheated oven. Braise until the lamb is very tender and falling from the bone, about 2.5–3 hours. Alternatively, simmer gently on the stovetop, covered, for 3–4 hours.
10. Separate meat and consommé: remove the pot from oven. Transfer lamb pieces to a cutting board, let cool slightly, then remove bones and shred or pull the meat into bite-sized pieces. Skim excess fat from the surface of the cooking liquid, then strain the liquid through a fine-mesh sieve into a saucepan to make the consommé. Discard solids (or reserve some softened onion pieces for serving).
11. Reduce and season consommé: bring the strained consommé to a simmer and reduce slightly (10–15 minutes) to concentrate flavors if desired. Taste and adjust salt. Keep warm.
12. Crisp tortillas (optional finishing): heat 2 tbsp (30 ml) neutral oil or reserved lamb fat in a skillet over medium-high. Briefly dip each corn tortilla into the warm consommé (or lay on a plate and spoon consommé over to moisten), then place in the hot skillet and warm 20–30 seconds per side until pliable and slightly crisp at edges. Stack and keep wrapped in a towel.
13. Assemble and serve: fill warmed tortillas with shredded lamb, place on a serving platter, and pass warm consommé in individual bowls for dipping. Serve with chopped onion, chopped cilantro, lime wedges, and sliced radishes. Spoon a little consommé into each taco or dip the taco into the consommé as you eat.
14. Make it a full meal: serve with additional warm corn tortillas and, if desired, a simple side of Mexican rice or warmed refried beans to add starch and vegetables for a complete entree.