Birria de Borrego is a beautiful, smoky, and flavorful Mexican lamb stew. Simmered long and low on the stove, this dish is perfect for your next family gathering.
In a large dutch oven or heavy pot, add the oil over and heat over medium-high heat.
Add half the lamb and brown, taking care not to overcrowd the pot. Set the browned lamb aside on a plate. Repeat with the remaining lamb.
Add the onion to the empty pot and saute until softened, 4-5 minutes.
Stir in the chipotles, garlic powder, cumin and oregano and saute until fragrant, about 30 seconds. Add the tomato paste and stir to combine.
Add the salsa, stock and beer. Return the lamb to the pot. Bring to a boil and reduce to a simmer. Cover and cook for 2 1/2 hours, stirring occasionally.
Uncover and simmer for an additional 20-30 minutes. Stir in cilantro and hot sauce, if desired. USDA recommends lamb reach a minimum internal temperature of 145F with a 3 minute resting period.
While the stew simmers, make the lime crema. Combine sour cream, cilantro, lime zest and juice, and garlic. Season with salt, to taste. Refrigerate until ready to serve.
To Serve:
Serve with rice, red onions, cilantro and a dollop of the lime crema. Enjoy!