Lamb birria from Amá: A Modern Tex-Mex Kitchen (page 179) by Josef Centeno and Betty Hallock

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute limes for kumquats.

  • Lsblackburn1 on September 07, 2021

    This was excellent. I used only 3lb of lamb (only for the family and so pricey!) but kept everything else the same. Served with Mom’s rice and corn tortillas. Will repeat for guests in the future!

  • allisonsemele on May 20, 2021

    This was fantastic. The cinnamon was very prominent on the first day, but all of the flavors melded beautifully the next day. I was a smidge short on lamb, so I threw in a cubed potato per a recipe in another book, and liked that addition. I would leave time for a long slow cook or perhaps make it the day before serving it. Served with flour tortillas the first day, and rice the second. Corn tortillas might have been better than flour, but selection wasn't great at the store on the 6th of May!

  • hirsheys on April 18, 2021

    Birria is a really big thing here in Chicago, but I don’t love goat and so I haven’t actually tried it before. I thought this was a good chance to try it with beef (chuck), instead. The recipe is pretty straightforward, though it has a lot of ingredients. After 2 hours, my chuck was still a bit less tender than I’d have liked, but it was dinner time, so we ate it anyway. We left the rest in for another hour and it got beautifully tender after another hour. That said, despite not being as tender as I’d have liked, it was delicious served with corn tortillas, limes, avocado, and sour cream (though the latter two aren’t traditional I think). You’re supposed to add cilantro but I forgot. Would definitely make this again (and probably will!) - we really enjoyed it. ETA: Cooked for 3 hrs this is magnificent. Def make again. ETA: Can put in instant pot after browning for 1 hour and it's perfect. Use only 1 large can tomatoes.

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