Servings: 6 / Prep time: 5 mins / Cook time: 1 hr 30 mins

birria

Ingredients

  • 2 lbs lamb shanks, cubed for stew
  • 2 1/2 quarts water
  • 1 onion, halved
  • 6 garlic cloves, peeled
  • 2 fresh bay leaves
  • 1 jar Mölli Acapulco Marinade
  • 1/2 onion, diced
  • 1/2 bunch cilantro, roughly chopped
  • Salt and pepper to taste
  • 1 lime, quartered

Directions

  1. In a deep Dutch oven, add the lamb, water, halved onion, and garlic cloves. Bring to boil and cook for 1 hour.
  2. Add the bay leaves and Acapulco marinade and simmer for 30 minutes. Season with salt and pepper to taste.
  3. Serve the lamb stew in a big bowl with a sprinkle of chopped onion and cilantro and a squeeze of lime on top. Serve with corn tortillas on the side. Provecho!