Jalisco-style birria (slow-cooked lamb)

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By

Pati Jinich

Abstract

Inspired by Pati's travels in the Mexican state of Jalisco, in this recipe lamb marinated in a rich adobo is cooked to tender perfection, then served up with a rich salsa. 

"It used to be that you could only find birria if you went down to Mexico. Not even in big cities. You needed to go to the countryside or to small little towns, or you needed to find a roadside stand that specialised in birria. Now birria is like, the hottest thing in America," says Pati Jinich. This slow-cooked stew is often served in tacos, but you can also used the meat in quesadillas. 

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