Base Camp Birria

Birria
Ren Fuller
Yields 8 Servings Total Time 1 hr 30 mins
AuthorWes Avila
When we asked Wes Avila of Guerilla Tacos to host a camp cooking workshop last year, his advice was “don’t cook” and then he taught us a killer 5-minute recipe for salmon ceviche (smoked soy sauce was the secret ingredient). For this feature he shared a slightly more involved but still easy slow-simmered take on ubiquitous birria, albeit made with lamb rather than the traditional goat or recently trending beef.

Ingredients

 2 tbsp vegetable oil
 1 large white onion, diced
 1 tbsp kosher salt
 10 guajillo chiles
 4 ancho chiles, stemmed and seeded
 2 morita chiles, stemmed and seeded
 10 cloves garlic
 1 cup roma tomatoes, roughly chopped
 1 tbsp cumin seeds
 6 allspice berries
 1 tsp sansho pepper or sichuan peppercorns
 ½ cup apple cider vinegar
 2 cups orange juice
 2 cups water
 1 tbsp kosher salt
 6 lbs boneless lamb rump, cut into 4-6 inch pieces
 24 corn tortillas
Garnish
 2 cups chopped white onion
 2 cups chopped cilantro
Nutrition Facts

Servings 8

How to Make It

1

 In a large pot, heat oil over medium high heat until shimmering, about 1 minute. Add onions and cook until translucent and lightly caramelized, about 5 minutes. Season with salt. Add chiles and garlic, cook for another 5 minutes. Add chopped tomato, cumin, allspice, sansho or sichuan peppercorns, and cook for another 20 min over medium high heat stirring frequently. Once aromatic, add water, orange juice, and vinegar and let cook five more minutes. Transfer to a blender, blend thoroughly, and set aside.

2

For the lamb, preheat oven to 325. Season lamb liberally with salt. In a very large pot over medium high heat, cook lamb until browned, about 7 minutes a side. Add blended sauce to pan, cover and cook in oven at 325 for 2 1/2 hrs.

3

If you are packing this to head out camping, cool completely. Transfer to a large resealable food storage bag or vacuum pack it until ready to eat. When ready, thaw bag in a 5-gallon bucket of water, transfer to a pot, and simmer over medium heat until hot.

4

Serve with diced onion, cilantro, and warm corn tortillas.

Ingredients

 2 tbsp vegetable oil
 1 large white onion, diced
 1 tbsp kosher salt
 10 guajillo chiles
 4 ancho chiles, stemmed and seeded
 2 morita chiles, stemmed and seeded
 10 cloves garlic
 1 cup roma tomatoes, roughly chopped
 1 tbsp cumin seeds
 6 allspice berries
 1 tsp sansho pepper or sichuan peppercorns
 ½ cup apple cider vinegar
 2 cups orange juice
 2 cups water
 1 tbsp kosher salt
 6 lbs boneless lamb rump, cut into 4-6 inch pieces
 24 corn tortillas
Garnish
 2 cups chopped white onion
 2 cups chopped cilantro

Directions

1

 In a large pot, heat oil over medium high heat until shimmering, about 1 minute. Add onions and cook until translucent and lightly caramelized, about 5 minutes. Season with salt. Add chiles and garlic, cook for another 5 minutes. Add chopped tomato, cumin, allspice, sansho or sichuan peppercorns, and cook for another 20 min over medium high heat stirring frequently. Once aromatic, add water, orange juice, and vinegar and let cook five more minutes. Transfer to a blender, blend thoroughly, and set aside.

2

For the lamb, preheat oven to 325. Season lamb liberally with salt. In a very large pot over medium high heat, cook lamb until browned, about 7 minutes a side. Add blended sauce to pan, cover and cook in oven at 325 for 2 1/2 hrs.

3

If you are packing this to head out camping, cool completely. Transfer to a large resealable food storage bag or vacuum pack it until ready to eat. When ready, thaw bag in a 5-gallon bucket of water, transfer to a pot, and simmer over medium heat until hot.

4

Serve with diced onion, cilantro, and warm corn tortillas.

Base Camp Birria
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