Cabrito A La Nortena Recipe
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.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Side Ingredients
Method
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
- 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.
- 4
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.
