Borrego

Ingredients - Serves 6

• Lime wedges - For serving
• Fresh cilantro - 1/4 cup, chopped
• Chicken broth - 2 cups
• Vegetable oil - 2 tablespoons
• Salt and pepper - To taste
• Cinnamon - 1/2 teaspoon
• Coriander - 1 teaspoon
• Cumin - 1 teaspoon
• Dried ancho chilies - 2
• Dried guajillo chilies - 4
• Tomatoes - 2 large, diced
• Onion - 1 large, chopped
• Garlic - 4 cloves, minced
• Lamb shoulder - 2 pounds, bone-in

Let's Get Started

1. Preheat the oven to 325°F.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the lamb shoulder and brown on all sides. Remove from the pot and set aside.
4. In the same pot, add the garlic, onion, tomatoes, dried guajillo chilies, dried ancho chilies, cumin, coriander, cinnamon, salt, and pepper. Cook for 5 minutes, until the vegetables are softened.
5. Return the lamb shoulder to the pot and add the chicken broth. Bring to a boil.
6. Cover the pot and transfer to the preheated oven. Cook for 2 hours, or until the lamb is tender and falling off the bone.
7. Remove the lamb from the pot and shred the meat using two forks.
8. Return the shredded lamb to the pot and simmer for an additional 10 minutes to allow the flavors to meld.
9. Serve the borrego hot, garnished with fresh cilantro and lime wedges.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 120 minutes
• Calories: 400
• Fat: 15g
• Carbs: 10g
• Protein: 30g
• Sodium: 800mg
• Sugar: 2g