BIRRIa Hidrocalida con el abuelo

beef

🥗Healthier: lean cuts of beef

💰Cheaper: pork

Pork is often less expensive and lean cuts of beef are healthier.

dried chiles

💰Cheaper: canned chipotle peppers

Canned chipotle peppers can provide a similar flavor at a lower cost.

Preheat the wood-fired oven for 2 hours until the stones are hot.

Cut the whole lamb in half to fit it in the oven and make incisions in the meat for seasoning.

Cover the entire lamb with salt, including the head and offal.

In a skillet, heat oil and sauté onion, garlic, tomato, cinnamon, and dried guajillo chiles (seeded and hydrated) for about 10 minutes.

Transfer the sautéed mixture to a blender, adding oregano, marjoram, cumin, ginger, black pepper, apple cider vinegar, and water.

Blend until smooth, then strain to remove any skins from the chiles.

Use a large container (like a cooler) to marinate the lamb with the blended adobo, ensuring it's fully covered.

Clean the maguey leaves, removing all thorns, to add flavor and moisture during cooking.

Place the marinated lamb in the oven, ensuring it's covered with maguey leaves to retain heat and flavor.

Seal the oven with a mixture of soil and water to prevent heat from escaping, especially important for a long cook time.

Cook the lamb in the oven for 6 hours.

Prepare the salsa by removing seeds from guajillo chiles and washing them before cooking with tomatoes, jalapeño, serrano, árbol chiles, and onion for 1 hour.

After cooking, turn off the heat and add tomatillos, letting them cook for an additional 10 minutes.

Chop onion and cilantro for garnish, and cut limes for serving.

Blend the cooked salsa ingredients in batches, adding spices and raw garlic, and season with salt.

Serve the lamb with salsa, chopped onion, cilantro, and lime, allowing guests to customize their plates.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary