Birria Jalisciense: Slow-Braised Lamb or Goat Jalisco-Style

1. Prepare Garlic

Start by softening the garlic. Place the unpeeled garlic cloves in a microwaveable bowl, cover them with plastic wrap, and microwave for about 30 seconds.

2. Make Marinade

Peel the softened garlic and blend it with the chile powder, cumin, black pepper, cider vinegar, a pinch of salt, and a splash of water in a food processor until you have a smooth marinade.

3. Layer Potatoes and Meat

In your slow-cooker, layer the potato wedges at the bottom and sprinkle them with a little salt. Place the lamb or goat shoulder roast on top of the potatoes. Pour the marinade over the meat.

4. Cook in Slow-Cooker

Add enough water to the slow-cooker to keep everything moist, then set it to cook on high for 6 hours.

5. Prepare the Tomatoes

Once the cooking time is up, carefully remove the meat and potatoes from the slow-cooker and keep them warm. Pour the diced tomatoes with their juice into a medium saucepan and let them reduce slightly over medium heat.

6. Finish the Sauce

Combine the broth from the slow-cooker with the reduced tomatoes in the saucepan. Add the dried oregano and bring the mixture to a gentle boil.

7. Serve

To serve, plate the potatoes and top them with shredded lamb. Ladle the rich tomato broth over the dish, and garnish generously with chopped white onion and cilantro. Serve with lime wedges on the side.