Name: Lamb Birria Broth
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT11H40M0.000S
Yield: 3 gallons
Ingredients: 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

Directions

Special equipment:

a smoker

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Grand Ole BBQ, El Cajon, CA

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Lamb Birria Broth

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