Cordero Estofado en Chile Rojo (Braised Lamb in Red Chilli Sauce)
Lamb shoulder braised slowly in smoky red chilli sauce until it falls apart, served with warm corn tortillas.
Made with Red enchilada sauce and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 30
- LevelEasy
- Costabout £3.98 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large heavy pan over a high heat. Brown the lamb in batches for 4 minutes each, until deeply coloured. Lift out.
8 min - 2
Lower the heat to medium. Cook the onion and garlic in the lamb fat for 5 minutes, until soft. Stir in the oregano.
5 min - 3
Return the lamb. Add your ready made red enchilada sauce (see the base recipe), the bay leaves, water and salt. Bring to a gentle simmer, cover and cook for 1 hour 45 minutes, stirring now and then, until the lamb is tender and almost falling apart.
105 min - 4
Uncover and simmer for 10 minutes, until the sauce is thick and glossy. Spoon off excess fat, remove the bay leaves and taste.
10 min - 5
Warm your ready made corn tortillas (see the base recipe) in a dry pan for 30 seconds a side.
- 6
Serve the lamb with its sauce in bowls, with warm tortillas, coriander and lime wedges.
Tips
- Do not trim all the fat. Some fat keeps the lamb succulent. Skim the sauce at the end.
- Keep the simmer very low and the lid on. Boiling toughens the meat.
- A splash of cider vinegar or lime juice at the end lifts the rich sauce.
Storing and freezing
Cool within 2 hours and refrigerate for up to 4 days. Freeze for up to 3 months. Reheat until steaming hot all the way through.
Questions
Can I use lamb neck or leg?
Neck fillet works well and needs the same time. Leg is leaner, so cook it for less time, about 1 hour 15 minutes, and check often.
Can I cook this in a slow cooker?
Yes. Brown the lamb and onion, add the sauce, water and salt, and cook on low for 7 to 8 hours until tender.
More made with red enchilada sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.