Cabrito A La Nortena Recipe
Recipe information
Make Cabrito A La Nortena in just 2h 30m. Succulent braised lamb shank stewed in a flavorful cilantro and chicha de jora (fermented corn beer) sauce. Served with rice, canary beans, salsa criolla, & yuca.
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Ingredients
Main Ingredients
Side Ingredients
Main Cooking Instructions
1. Prepare the Lamb Shanks
Season the lamb shanks with salt, black pepper, cumin powder, and paprika. Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the lamb shanks and sear on all sides until browned, about 5-7 minutes. Remove the shanks from the pot and set aside.
2. Cook the Aromatics
In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes. Stir in the chopped cilantro and cook for another minute.
3. Add Liquids
Pour in the chicha de jora and broth, scraping the bottom of the pot to deglaze and incorporate any browned bits. Bring the mixture to a simmer.
Preparing the Sides
5. Cook the Rice
While the lamb is braising, rinse the rice under cold water until the water runs clear. In a separate pot, combine the rice with 4 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for 15-20 minutes until the rice is fluffy and the water is absorbed.
6. Prepare the Yuca
In another pot, bring salted water to a boil. Add the yuca chunks and cook for about 20-25 minutes, or until tender. Drain and set aside.
Final Assembly
7. Serve the Dish
Once the lamb is tender, remove it from the pot and shred the meat, discarding the bones. Serve the shredded lamb over a bed of rice, accompanied by canary beans, yuca, and a drizzle of salsa criolla. Garnish with lime wedges and fresh cilantro if desired.
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