Culinary Explorer
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Aguascalientes Steamed Lamb Birria (Birria de Borrego al Vapor)
Created by Chef Lupita
Aguascalientes' Feria de San Marcos birria: borrego sealed over chile-stained consomé and cooked through the night with guajillo, ancho, chilcuague, xoconostle, and a Bajío table of tortillas.
Aguascalientes sits at the northern edge of the Bajío, on the old Camino Real de Tierra Adentro between Zacatecas and León, and this birria belongs to that ranching country. At the Feria de San Marcos, borrego al vapor is not a side note. It is the pot people look for after walking the fair all day: lamb, guajillo, ancho, xoconostle, and the red fat of the consomé staining the clay bowl.
Ingredients
bone-in lamb shoulder, neck, or shank
Quantity
5 pounds
cut into 3-inch pieces
kosher salt
Quantity
1 tablespoon, plus more to taste
dried chile guajillo
Quantity
12
stemmed and seeded
| Ingredient | Quantity |
|---|---|
| bone-in lamb shoulder, neck, or shankcut into 3-inch pieces | 5 pounds |
| kosher salt | 1 tablespoon, plus more to taste |
| dried chile guajillostemmed and seeded | 12 |
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