Borrego

Ingredients

Lamb shoulder

3-4 pounds, cut into large pieces

Vegetable oil

2 tablespoons

Onion

1 large, chopped

Garlic

4 cloves, minced

Tomatoes

2 large, diced

Dried ancho chilies

2, seeds removed

Dried guajillo chilies

2, seeds removed

Cumin

1 teaspoon

Coriander

1 teaspoon

Cinnamon

1/2 teaspoon

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Chicken broth

4 cups

Fresh cilantro

for garnish

Lime wedges

for serving

Instructions

1. Preheat the oven to 325°F (160°C).
2. In a large pot or Dutch oven, heat the vegetable oil over medium heat.
3. Add the lamb shoulder pieces and brown on all sides, about 8-10 minutes. Remove from the pot and set aside.
4. In the same pot, add the chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant and softened.
5. Add the diced tomatoes, dried guajillo chilies, and dried ancho chilies to the pot. Stir in the cumin, coriander, cinnamon, salt, and black pepper. Cook for an additional 5 minutes, allowing the flavors to meld.
6. Return the browned lamb shoulder to the pot. Pour in the chicken broth and bring to a boil.
7. Cover the pot with a lid and transfer to the preheated oven. Cook for 2 hours, or until the lamb is tender and easily pulls apart with a fork.
8. Once cooked, remove the lamb from the pot and shred the meat using two forks. Discard any bones.
9. Return the shredded lamb to the pot and simmer on the stovetop for an additional 10 minutes to allow the flavors to develop.
10. Serve the borrego hot, garnished with fresh cilantro and lime wedges.