Grilled Lamb Birria with Sun Dried Tomato Chimi Churri
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Cooking tools:
- Grill
- Blender
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
- Serving platter
Ingredients
- 18 ounces lamb flap meat (shoulder thinly sliced)
- 1 tbsp guajillo powder
- 1 tbsp onions powder
- ½ tbsp garlic powder
- 2 tsp smoked paprika
- 2 tsp kosher salt
- 1 tbsp chipotle puree
- ½ cup Bella Sun Luci Sun Dried Tomatoes Julienne Cut in Olive Oil & Italian Herbs
- ½ cup olive oil
- ½ cup cilantro mince
- 1 tbsp garlic minced
- ½ tbsp kosher salt
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