Birria Recipe

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   * Note: Fresh masa is available at the meat counter of Latino markets.

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   Banana leaves are sold at Latino and Asian markets.

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   For the Adobo Paste: Roast ancho and guajillo chiles in dry skillet over medium heat till fragrant and softened, about 5 min.

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   Slice open and remove seeds and veins.

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   Heat water in 6-qt saucepan over medium heat and add in chiles.

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   Simmer 20 min.

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   Drain chiles; reserve water.

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   In blender or possibly food processor, puree chiles, garlic, onions, cumin seeds, ginger, oregano, cloves, allspice, cinnamon, thyme, bay leaves, salt and vinegar in batches to create thick paste.

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   If too thick, add in a little cooking water.

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    For the Lamb: Cut banana leaf into 6 to 8 pcs small sufficient to fit into deep-sided roasting pan.

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    Brush pcs with oil, stack and wrap them in foil.

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    Roast at 425 degrees till leaf pcs are soft and pliable, 15 min.

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    Coat lamb with lard, making sure pcs are well covered.

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    Let stand 30 min.

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    Spread Adobo Paste over chunks, working it into lamb so all pcs are covered.

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    Let stand 30 min.

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    Line bottom and sides of deep-sided roasting pan with most of roasted banana leaf pcs.

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    Place lamb chunks on top.

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    Cover with remaining leaf pcs.

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    Place foil on work surface and roll masa out so it's large sufficient to cover lamb and leaf pcs and just fit inside roasting pan.

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    Lift foil and invert masa onto leaf pcs, then peel away foil.

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    Cover pan with lid.

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    Fill shallow pan with water and place on lower oven rack so it will be beneath roasting pan.

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    Bake lamb at 350 degrees till tender, 3 to 4 hrs.

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    Start checking lamb after 3 hrs by carefully lifting edge of masa to remove meat chunk; if lamb is not tender, pack masa back around lamb and continue to cook, checking again after 10 to 15 min.

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    For the Soup: Place tomatoes in baking dish and roast at 425 degrees till tender and slightly charred, about 45 min.

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    When tomatoes are cold sufficient to handle, blend tomatoes, garlic, onions and oregano in blender till smooth, in batches, if necessary.

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    Heat oil in large saucepan over high heat and cook tomato mix 5 min, stirring frequently.

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    Add in broth.

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    Season to taste with salt, if necessary.

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    Simmer soup 30 min to meld flavors.

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    For Assembly: Remove lamb from oven.

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    Uncover and throw away masa and leaves.

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    Shred lamb with 2 forks while still warm.

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    Drain pan juices and add in to Soup.

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    To serve, divide shredded lamb among 10 to 12 soup bowls and pour Soup over.

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    Garnish with onions, cilantro and limes.

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    This recipe yields 10 to 12 servings.

No additional tips available.