Lamb Leg Birria

Lamb Leg Birria



6 garlic cloves, peeled and finely diced
1/4 cup ground California chile*
1/4 cup ground guajillo chile*
1/2 teaspoon ground cumin
1 teaspoon ground black pepper
3 tablespoons apple cider vinegar
1/2 cup water
8 red potatoes, small cut in fourths
3 pounds Cedar Springs or Shepherd’s Pride leg of Lamb, boneless
1 15-ounce can diced tomatoes in liquid
1 teaspoon dried Mexican oregano


For Garnish:
1/2 cup yellow onion, finely chopped
1/2 cup cilantro, finely chopped
1 lime, sliced in wedges


Cook’s Note: New Mexico or Anaheim chiles can also be used as a substitute for California chiles. To substitute
guajillo chiles, try a Mexican chile powder.


  1. In a medium bowl whisk garlic, chile powder, cumin, black pepper, vinegar, 1 teaspoon salt and water.
  2. Place potatoes in slow cooker, completely covering bottom. Sprinkle with salt.
  3. Place lamb meat over potatoes and rub chile marinade all over meat.
  4. Pour enough water into slow cooker to cover potatoes and a fourth of the lamb meat, cover and slow cook for 8-10 hours on high.
  5. Carefully remove meat from slow cooker onto a large plate or tray.
  6. Remove extra fat and shred in large chunks with hands. Remove potatoes with slotted spoon and place in a large separate bowl.
  7. Remove fat that has risen to the top of the broth.
  8. In a medium saucepan, over medium heat, cook tomatoes with liquid until the liquid and tomatoes have thickened a bit.
  9. Carefully add the broth from the slow cooker. Stir, add oregano and 1 teaspoon of salt. Bring to a boil.


Place 3-4 pieces of potato and shredded lamb meat on shallow bowls. ladle broth over each one and top with chopped onion, cilantro and a squeeze of lime juice. Eat with warm tortillas.

Recipe and photo courtesy of Ericka Sanchez of

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