• 5 Ratings
Source: Better Homes and Gardens
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Lamb Birria with Barley and Dried Plums

Ingredients

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Directions

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  • Trim fat from meat. Cut meat into 1-inch cubes. In a 3 ½- 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.

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  • Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

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  • Serve in bowls. Top servings with tomato, parsley, and tortilla strips. Serve with lime wedges.

Nutrition Facts (Lamb Birria with Barley and Dried Plums)

472 calories; 11 g total fat; 4 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 109 mg cholesterol; 1141 mg sodium. 1175 mg potassium; 50 g carbohydrates; 8 g fiber; 14 g sugar; 43 g protein; 0 g trans fatty acid; 1603 IU vitamin a; 30 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 13 mg niacin equivalents; 1 mg vitamin b6; 28 mcg folate; 5 mcg vitamin b12; 101 mg calcium; 6 mg iron;

Crisp Tortilla Strips

Ingredients

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Directions

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  • 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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Reviews

5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0