Lamb Birria

This slow cooked Mexican Lamb Birria recipe is delicious served alongside avocado, pink pickled onions and either corn or soft flour tacos for the perfect make-ahead Taco Night!

📝 Ingredients

• 500 g diced lamb
• 200 ml beef or chicken stock
• 2 large rosemary sprigs
• 1 dried bay leaf
• 2 dried guajillo chillies
• 1 dried ancho chillies
• 1/2 tbsp Chipotle in Adobo Sauce
• 1 tsp apple cider vinegar
• 1 tsp flaky sea salt
• 1/2 tsp dried oregano
• 1/2 tsp cumin
• 1/8 tsp ground allspice
• 1/8 tsp ground cloves
• 1 small onion
• 3 large garlic cloves
• corn or soft flour tortillas
• roughly chopped coriander
• sliced red onions (see note), or pink pickled onions
• diced avocado

👨‍🍳 Instructions

1. 1Pre-heat the oven to 150C.
2. 2In a shallow dish, pour 100ml of boiling water over the dried chillies, and leave them to soak for 15 minutes.
3. 3Meanwhile, measure the rest of the cooking sauce into the cup of a high speed bullet blender or a small food processor, peeling and roughly chopping the onion and garlic cloves.
4. 4De-step and roughly chop the chillies before adding them to the blender cup – remove the seeds if you can’t handle heat. Pour in the soaking liquid, and blitz until you have a smooth paste.
5. 5Pour the cooking paste into a small lidded casserole dish and add the lamb. Stir until the lamb is well coated in the sauce.
6. 6Add the stock, rosemary sprigs and bay leaf, stirring once more until everything is submerged.
7. 7Put on the lid and slow cook for 2 hours and 3o minutes, checking occasionally to make sure there is enough liquid. If the lamb is not falling apart, feel free to cook it for up to 3 hours.
8. 8Remember to fish out the rosemary sprigs and the bay leaf before serving!