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Ancho Chilli, MOCK Lamb and Oregano Birria

Serves 4

22 VEX 0785 SHOP May Web Assets 22 Recipes Ancho Chilli, MOCK Lamb And Oregano Birria



  1. Make sopes dough by mixing 200ml warm water with masa harina and lime juice and leave to rest under a clean wet kitchen towel.
  2. Divide the dough into 8 pieces of the same size, cover with the kitchen towel.
  3. Heat a griddle to medium-high heat.
  4. Form the dough pieces into 12cm rounds.
  5. Place the sopes onto the hot griddle. Turn after 1 minute. Turn again after a minute, and cook once more for 20-30 seconds.
  6. Remove from the griddle and cover with a dry kitchen towel. Allow to cool for about 30-45 seconds, then form the border pinching the edges with your fingers. Cover again with the kitchen towel and cook the remaning sopes.
  7. Shred MOCK lamb.
  8. Pan fry onions with a little oil until coloured and cooked.
  9. Add lamb, garlic and chilli powder and fry until crispy.
  10. Make vegan gravy with 280ml boiling water and add to the mix with the oregano.
  11. Reduce and season with more salt, more chili or lime juice as needed.
  12. Lightly fry the sopes on both sides for about 30 seconds in a little oil.
  13. Arrange as shown with seasoned avocado.

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