Lamb Birria with Barley and Dried Plums

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4.0 by 4 people

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  • Makes: 4 servings
  • Makes: 8 cups of stew
  • Prep: 30 mins
  • Cook: 8 hrs to 10 hrs low
  • Slow Cook: 8 hrs to 10 hrs (low) or 4 to 5 hours (high)

Lamb Birria with Barley and Dried Plums

Directions

  1. Trim fat from meat. Cut meat into 1-inch cubes. In a 3 1/2- to 4-quart slow cooker combine meat, broth, tomatoes, onion, barley, plums, wine, ancho chile pepper, garlic, pasilla chile pepper, salt, ginger, cinnamon, and cloves.
  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  3. Serve in bowls. Top servings with tomato, parsley, and tortilla strips. Serve with lime wedges.

Crisp Tortilla Strips

Directions

  1. Preheat oven to 350 degrees F. Roll up each flour tortilla. Using a sharp knife, slice tortilla roll crosswise for long, thin strips. Lightly coat tortilla strips with nonstick cooking spray and spread on a baking sheet. Bake about 5 minutes or until golden. Cool.
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Nutrition Facts (Lamb Birria with Barley and Dried Plums)

  • Per serving:
  • 472 kcal cal.,
  • 11 g fat
  • (4 g sat. fat,
  • 2 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 109 mg chol.,
  • 1141 mg sodium,
  • 50 g carb.,
  • 8 g fiber,
  • 14 g sugar,
  • 43 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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