Birria is one of my favorite things on Earth but let’s face it: the dish can be time- annoying to make. You need a bunch of ingredients on hand, like spices, and 3 different types of dried chiles. And don’t get me started on having to fish out and blending all the chiles at the end. No thank you to all that time, effort, and dirty dishes.
I was making harissa one day, when I realized how many ingredients it has in common with what you would add to a Birria: dried chiles, and almost all the same spices. This got me thinking, what if I made a lazy version of birria using harissa paste!?
This dish is the living, breathing result. And it WORKED! Of course, it wasn’t exactly the same, but it was super similar and delicious nonetheless. All you need to do for this recipe is sear off your choice of meat (I used lamb shoulder here), sauté your onions with the harissa paste, and add your beef stock. Then, throw your meat back into the conglomeration and braise a few hours.
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