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Lamb Birria Tacos, Mexican spicy lamb in tortillas
Spicy Mexican lamb tacos with lime and coriander

Lamb birria tacos

Author: Flavelo
Recipes Main Courses
Birria started its world conquest from Jalisco state. This is not a simple taco: meat is cooked until butter-soft in spicy broth (consommé), then tortilla is dipped in this fatty orange juice before frying. Result is a crispy, juicy, cheesy miracle, which we eat dipping into leftover broth. Get ready to get messy!
🕒 Prep Time 30 mins
🍳 Cook Time 3 hrs
⌛ Total Time 3 hrs 30 mins
🍽️ Servings 6 servings
🔥 Calories 680 kcal
🌍 Cuisine Mexican

Ingredients

Equipment Needed

  • Blender for marinade
  • Large pot for cooking
  • Frying pan

Allergen Information

⚠️ Milk (cheese)

Instructions

1 ✓

Remove seeds and stems from chillies. Boil them in water for 10 minutes until soft. Blend boiled chillies with onion, garlic, spices, and a little water into smooth sauce.

Tip: Rehydrating chillies is important for creamy marinade. Discard seeds if you don't like it very hot.
2 ✓

Cut meat into larger chunks, salt, and coat in sauce. Marinate for at least 1 hour (or overnight).

Tip: Acids and enzymes in marinade start tenderising fibres.
3 ✓

Put meat and marinade in pot, pour over stock. Simmer covered on low heat for approx. 3 hours until meat pulls apart with fork.

Tip: Fat gathering on top of liquid is gold dust – use this for frying!
4 ✓

Remove meat, shred it. Set aside liquid (consommé) for dipping, sprinkled with onion and coriander.

Tip: Taste liquid, add salt if needed. Must be intense.
5 ✓

Dip tortilla in fat floating on top of liquid. Throw into hot pan, sprinkle with cheese and meat. Fold in half, fry until crispy on both sides.

Tip: Frying in fat makes tortilla crispy and waterproof, so it doesn't get soggy from juicy meat.

Recipe FAQ

What chilli should I use?
Guajillo and Ancho are essential for colour and taste. If unavailable, try mix of sweet paprika and chipotle (smoked chilli), but original is best.
Why does tortilla fall apart?
Use corn tortillas, and don't soak too much, just dip quickly in fat before frying.

Ingredients

  • 1.2 kg Lamb shoulder
  • 12 pcs Corn tortillas
  • 3 pcs Dried Guajillo chillies
  • 2 pcs Dried Ancho chillies
  • 1 head Garlic
  • 1 pc Onion
  • 1 tbsp Dried oregano
  • 1 tsp Cumin
  • 500 ml Beef stock (or water)
  • 200 g Cheese (Oaxaca, Mozzarella or Cheddar)
  • 1 bunch Fresh coriander
  • 2 pcs Limes