Name: Lamb Birria with Barley and Dried Plums
Prep time: 30 min
Cook time: 480 min
Yield: 8 cups of stew
Ingredients: 1 ½ pounds lean boneless lamb; 2 ounces reduced-sodium chicken broth; 1 ounce can fire-roasted diced tomatoes, undrained; 1 medium onion, chopped; ½ cup regular (not quick-cooking) barley; ½ cup dried plums, quartered; ¼ cup dry red wine; 2 teaspoons ground ancho chile pepper; 3 cloves garlic, minced; 1 teaspoon ground pasilla chile pepper or 1/2 teaspoon ground chipotle chile pepper; ½ teaspoon salt; ½ teaspoon ground ginger; ¼ teaspoon ground cinnamon; ⅛ teaspoon ground cloves; 1 Plum tomato, chopped; Snipped fresh parsley or cilantro; 1 recipe Crisp Tortilla Strips; Lime wedges

Crisp Tortilla Strips

Ingredients

3 6-inch flour tortillas
Nonstick cooking spray

Directions

Step 1
Preheat oven to 350°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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Lamb Birria with Barley and Dried Plums

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Recipe Summary