THE SMOKY LAMB-SOAK

(Our Play on Lamb Birria - Shortcut)

THE SMOKY LAMB-SOAK

Ingredients: 800g Lamb leg (cubed), 3 tbsp Ancho/Guajillo chili paste, 1 tsp Cinnamon, 1 tsp Cloves (ground), 2 Red onions (pureed), 4 cloves Garlic, 1L Beef stock, 2 tbsp Apple cider vinegar...

Ingredients

  • 800g Lamb leg (cubed)
  • 3 tbsp Ancho/Guajillo chili paste
  • 1 tsp Cinnamon
  • 1 tsp Cloves (ground)
  • 2 Red onions (pureed)
  • 4 cloves Garlic
  • 1L Beef stock
  • 2 tbsp Apple cider vinegar

Cooking Method

  1. The Scorch Sear lamb in oil until dark and charred; remove.
  2. The Architect Fry onion puree in the fat until it turns into a dark sweet jam.
  3. The Bloom Add chili paste, garlic, and spices with a 50ml splash of stock; fry until the deep perfume releases.
  4. The Slow Swell Add stock and vinegar; return lamb and simmer covered for 50 minutes until shreddable.
  5. The Final Flourish Serve the meat with the 'consomé' (the silk liquid), raw onions, and coriander.

Cuisine: Mexican

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