Ingredients:
2 lbs lamb shanks or shoulder
4 dried guajillo chilies, stemmed and seeded
2 dried ancho chilies, stemmed and seeded
4 cups beef or lamb broth
4 garlic cloves
1 medium onion, quartered
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt to taste
Corn tortillas
Chopped onions, cilantro, lime wedges for serving
INSTRUCTIONS
Step 1
In a large pot, toast the dried chilies over medium heat until fragrant. Remove and soak them in warm water for 10 minutes.
Step 2
Blend the soaked chilies with broth, garlic, onion, cumin, oregano, and a pinch of salt until smooth.
Step 3
In the same pot, brown the lamb on all sides. Pour the chili mixture over the lamb and bring to a simmer. Cover and cook on low heat for 2-3 hours until the meat is tender.
Step 4
Shred the lamb and dip tortillas in the sauce before lightly frying in a pan. Fill with shredded lamb and toppings. Serve hot.
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