Lamb Tostada Recipe
18 E lamb birria, oaxacan cheese, pickled onion, cilantro, salsa verde, fried corn tortilla
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Ingredients
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Lamb Birria
Tostada Assembly
Method
Lamb Birria Preparation
- 1
Prepare the Lamb
Cut the lamb shoulder into large chunks. Season with salt and black pepper.
- 2
Prepare the Chiles
Remove stems and seeds from the guajillo and ancho chiles. Toast them in a dry skillet over medium heat for about 2-3 minutes until fragrant.
- 3
Blend Sauce
In a blender, add toasted chiles, garlic cloves, onion (chopped), cumin, and 1 cup of water. Blend until smooth.
- 4
Cook the Lamb
In a large pot, add the lamb chunks, bay leaves, blended sauce, and remaining water. Bring to a boil, then reduce heat to low and simmer for about 2-3 hours until the lamb is tender.
- 5
Tostada Assembly
- 6
Prepare the Tortillas
In a large skillet, heat oil over medium heat and fry the corn tortillas until crispy, about 2-3 minutes per side. Drain on paper towels.
- 7
Assemble the Tostadas
On each fried tortilla, layer shredded lamb birria, sprinkle with Oaxacan cheese, add pickled onions, fresh cilantro, and top with salsa verde.
- 8
Serve
Serve immediately while the tortillas are crispy and the toppings are fresh.