Name: Braised Birria
Yield: 8 Servings
Ingredients: 4 ounces ancho chiles (about 10), seeds removed; ½ cup raw peanuts; 1½ teaspoons cumin seeds; 1 teaspoon black peppercorns; 1½ teaspoons garlic powder; ½ teaspoon ground cinnamon; ¼ disk Abuelita Mexican chocolate or 1½ ounces dark chocolate; 2 tablespoons vegetable oil; 5 pounds bone-in goat or lamb shoulder; Kosher salt; 2 bay leaves; 2 chiles de árbol, seeds removed; ½ 15-ounce can fire-roasted tomatoes; 4 cups low-sodium chicken broth; ½ teaspoon dried oregano; Chopped white onion, chopped cilantro, lime wedges, and warm corn tortillas (for serving); A spice mill or a mortar and pestle

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Alex Lau

Though Birrieria Zaragoza uses goat, this deeply spiced braise is equally good with lamb.

Recipe notes