This is the typical recipe that I've added a couple of things to. It is VERY easy and VERY delicious!
Course Main Course, Side Dish
Keyword corn, corn casserole, corn pudding
Prep Time 15minutes
Cook Time 45minutes
Resting Time 10minutes
9x9 or any 2 quart casserole dish
1boxJiffy Corn Muffin Mix
1can whole corndrained
1 candiced green chiles4oz small can, drained
1/4cuponion, very small dice
2 clovesgarlic, minced
3Tblmayooptional, but gives a little acidity
4ozbutter (one stick), meltedCOOL before adding to mix!
3/4cupshredded cheddar cheese optional topping
Preaheat oven to 375°F and spray baking dish with food release (PAM).
In a large mixing bowl, whisk together sour cream, mayo and eggs.
Slowly whisk in cooled butter, then whisk in Jiffy mix.
Fold in corn (drained!), cream corn, chiles (drained), onion and garlic. Mix until homogenous.
Pour mix into baking dish and bake in 375° oven, covered with foil, for about 35 minutes. Remove foil, turn up heat to 400°, add cheese if using and cook uncovered for another 10 minutes or so. The casserole will puff up and become browned. It is done when the center is fully cooked. Look for 160-165°F with a thermometer.
I’ve been saying for a while that I’m sick of FB and its AI randomly jailing people for whatever reason the AI has – that they won’t tell you.
I’m putting my content back on here and linking from my FB account. You used to be able to crosspost to your FB account, but FB got rid of that years ago, so you’d be pushed into posting your content THERE, rather than YOUR BLOG. You could post to a business page, but not a personal one. I’d been crossposting to the IndigoDragon page for a while, but I decided that I want my personal content to remain personal, so I just post a link to my blog manually when I post here. FB can SUCK IT.
Many, many content providers are doing the same. Jim Wright (Stonekettle.com) has moved all his content back to his blog because FB was harassing him constantly. I’m glad he took control of that and told FB to suck it. We bloggers are doing this because we’re sick of FB demanding that we post THERE, then jailing us when we say something that their rightwing biased AI doesn’t like. Fuck that.
FB should be left to business pages and old people. I feel that this is already happening. The content that I used to get is just not there. I find myself on IG and even Twitter (gods help me) for artist updates (IG) and news (Twitter).
So, I hope people will click away from FB to read my content here. I’m not seeing a ton of that happening yet, but I’m sure part of that is FB throttling who gets to see my posts. I still get decent Google clicks, mostly because this blog has been up since 1999!! I’m OG baybee!
Comments are always open for a month, then closed. I moderate everything, but encourage comments. It’s odd to me that people will comment all day on FB, but be shy about commenting on a blog. GO AHEAD AND COMMENT. I’ll see it, I promise!
This is a traditional birria recipe with all lamb. Lamb or goat are the preferred meats, but you can do a mix of lamb and beef or only beef if that is what you have. I highly recommend spending the money on lamb! This is traditionally a special occasion dish, due to the lengthy marinating time and long list of ingredients, but it is completely worth it! You could make this dish in a slow cooker, see notes. You can eat this as a stew or shred it for birriaqueso tacos (in notes). This is a small recipe, for about half a cleaned lamb shoulder. Double it for a whole lamb shoulder.
1.5lbabout half a lamb shoulder, in large chunksI like lamb trimmed of fat and silverskin, keeping just a small amount of fat for the braising, but you can leave all the fat and skim later if you wish. A typical boneless lamb shoulder is about 4-5# before trimming.
1tspancho powder Substitute smoked paprika.
2tspgarlic saltsub kosher salt
Braise and Sauce
1Tbloilto cook chiles
1dried guajillo chile, cut open and seeded, remove stemsee notes about dried chiles
1dried New Mexican chile, cut open and seeded, remove stem
1dried pasilla chile, cut open and seeded, remove stem
1/2stick cinnamonabout 2"
2 tspwhole black peppercorns about 10-15
1tspwhole clovesabout 6-8
1tsp dried marjoramoptional, if skipping double the oregano
1tspdried oreganoMexican if you can find it
3Roma tomatoes, seeded and diced about a cup
1smallonion, dicedabout 2/3 cup
1 ½Tblapple cider vinegar
1 tspginger powder
1tspancho powderCayenne is NOT a substitute! Use smoked paprika if you can't find ancho.
Salt to taste
1/2cupwaterplus more if needed
finely diced onion
pickled radish or onionsee notes
crumbled cotija cheesesee notes
The day before, mix up the dry rub and thoroughly coat the lamb. Put in a plastic zip bag in the fridge until you are ready to cook the next day. You can marinate for a few hours if you're in a pinch, but the longer, the better.
Heat a skillet over high with about a Tbl of oil. Sauté the lamb pieces on all sides. Set aside.
In a small saucepan, put about 2/3 cup water and bring to a simmer.
In same skillet, add more oil and turn down heat to med hi. Add the chiles. Cook until the chiles turn a little darker, it just takes about 2 minutes, do not burn the chiles.
Put chiles in the simmering water until they are called for in the recipe.
In the same skillet over med hi, add pepper, cloves, bay leaves, cinnamon, thyme, marjoram and oregano. Stir until fragrant, about 3 minutes.
Add onions and garlic, turn down heat to medium and cook until translucent, about 5 minutes.
Add romas and chiles with the simmering water. Cook until the whole mixture is thickened. About 8 minutes.
Turn off heat and add apple cider vinegar, cumin, ginger and ancho.
Put this braising mixture in a blender and puree until smooth. Push through a fine sieve to create a smooth sauce for braising. Add 1/2 cup water if cooking in oven, if using a slow cooker, skip the water.
Put the lamb in a dutch oven and cook at 300°F for about 3 hours. OR put in a slow cooker on HI for 6-8 hours. If cooking in oven, check at halfway point to see if the sauce is too reduced; if so, add more water. It should be saucy, not dry.
Remove lamb from sauce and shred. I leave it larger for stew and shred small for tacos. You could even do stew for dinner and then tacos for leftovers. Check seasoning (salt) and adjust.
I keep the sauce separate to control the consistency of the lamb. Check seasoning (salt) and adjust. If it needs more acid, add a bit more vinegar. If you've got a lot of fat, skim fat before serving, otherwise it will be too greasy. The fat will come right off if you refrigerate the sauce.
I highly recommend seeking out dried chiles for this dish. There is not really anything that can substitute for dried chiles. Many chain groceries carry them now, and most towns will have an ethnic market of some sort. If all else fails, you can order from Amazon, but you'll end up with extra - which I hope will inspire you to try other Mexican dishes! You can store the dried chiles in an airtight bag in the pantry. For stew, I'd serve with rice and top with cilantro and onions. Limes on the side. Add as much sauce as you like.I really like pickled veg with this dish to cut the richness. I made a quick pickle of red onion and radish for the stew. Cut very finely about 2/3 cup veg and pickle in 1/2 cup rice wine vinegar, 1/4 cup white wine vinegar, 2 Tbl water, 1/2 tsp salt, 1 tsp sugar and a few whole allspice or pickling spices. Heat brine to simmer, take off heat and add veg. Let sit until cool. For birriaqueso tacos, add sauce to shredded lamb until nicely moist, but not too wet. I use small corn street tacos that I've charred over a burner just a little (ALWAYS cook the tortillas!). Assemble with a little sour cream, the shredded lamb, crumbled cotija cheese, pickled veg (same recipe as above), diced onion and chopped cilantro. Lime on the side. Photo courtesy @mylatinatable