Grilled Lamb Birria with Sun Dried Tomato Chimi Churri


Print Recipe


  • 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

Chimi churri:

  • 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


  1. In a large bowl combine the guajillo powder, onion powder, garlic powder, smoked paprika, kosher salt and chipotle puree. Whisk mixture to combine into a thick wet rib.
  2. Next place the lamb flap meat in the rub and coat evenly on all sides, let the marinated lamb sit for 1 hour before grilling.
  3. Cook the lamb over a hot grill that reads 350 degrees, grill on each side for 6 minutes.
  4. In a large blender add the the sun dried tomatoes, olive oil, cilantro, garlic and kosher salt; pulse 13 times to lightly combine all the ingredients.
  5. Remove the chimi churri from the blender and place into a small bowl with a serving spoon.
  6. Now remove the lamb from the grill and thinly slice on a bias, place the lamb in a large serving tray and generously pour the sun dried tomato chimi churri on top, serve immediately.

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