Birria, Lamb Style

Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.

Suggested Use:
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.

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1 kg (about 14 oz) lamb
6 ancho peppers
3 cascabel peppers
3 morita peppers
2 cloves
8 black peppercorns
1 stick cinnamon
1/2 tsp oregano
2 garlics
1/4 Tbsp vinegar
1 small twig thyme
3/4 Tbsp water
2 Tbsp lard


Put cascabel and morita chiles in boiling water for 2 minutes. Open the ancho pepper, remove the seeds and toast them a little. Put in boiling water for 2 minutes to soften.

Put the meat in a stew pan, already cut in small pieces. Blend everything else. Mix it with the meat. Cover it and put in the fridge overnight.

Add melted lard and put in the oven for 1 1/2 hrs. at 150 C degrees.

Salsa para Birria:
6 tomatillos
1/2 teaspoon oregano
2 tablespoons of chopped onion
Salt & Black pepper

Take some of the broth of the birria, the tomatoes and some of the water that you used to boil the peppers (the day before). Blend. Put the oregano and the onion on the birria. Serve hot.