LAMB BIRRIA BROTH

Lamb Birria Broth image

Provided by Food Network

Time 11h40m

Yield 3 gallons

Number Of Ingredients 10

2 lamb shoulders
1/2 cup Argentinean salt
2 gallons chicken stock
1 gallon turkey stock or drippings
2 tablespoons sesame oil
10 cloves garlic
10 black peppercorns
4 ancho chiles, toasted
4 chiles de arbol, toasted
4 whole cloves

Steps:

Preheat a smoker for cooking at 180 degrees F.
Sprinkle lamb shoulders all over with Argentinean salt. Place in smoker for 6 hours.
Combine the chicken and turkey stock, sesame oil, garlic, peppercorns, chiles and cloves in a large stockpot over low heat. Let simmer for 1 hour for flavors to combine. Add smoked lamb shoulders and continue cooking until meat is tender, 4 more hours.
Pull shoulders from broth and turn off heat. Shred meat and reserve for tacos. Strain liquid through a fine mesh strainer, reserving liquid to serve and disposing of additional ingredients.