Slow-Cooked Lamb Birria Tacos with Consomé

Name: Slow-Cooked Lamb Birria Tacos with Consomé
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 4
Ingredients: 1 kg whole lamb leg; 8 pieces mini plain tortillas; 100 g grated mozzarella; 1 piece onion, roughly chopped; 2 pieces vine tomatoes chopped; 400 ml chicken stock; 1 tbsp Vegetable oil; 2 tbsp chipotle chilli paste; 2 tbsp cider vinegar; 2 cloves Garlic cloves; 1 tsp ground cumin; 1 tsp ground cinnamon; 1 tsp dried oregano; 2 pieces bay leaves; 1 piece onion, chopped for garnish; 4 tbsp pickled jalapeño slices; 1 serving lime wedges, coriander, avocado and salsa to serve

Succulent, slow-cooked lamb leg shredded and tucked into crispy tortillas with melted mozzarella. Served with a rich, savory dipping broth, these tacos are the ultimate Mexican-inspired comfort food.

Servings4 Portions

Prep Time25 Mins

Cook Time120 Mins

Difficulty

Intermediate

Ingredients

whole lamb leg
1 kg
mini plain tortillas
8 pieces
grated mozzarella
100 g
onion, roughly chopped
1 piece
vine tomatoes chopped
2 pieces
chicken stock
400 ml
Vegetable oil
1 tbsp
chipotle chilli paste
2 tbsp
cider vinegar
2 tbsp
Garlic cloves
2 cloves
ground cumin
1 tsp
ground cinnamon
1 tsp
dried oregano
1 tsp
bay leaves
2 pieces
onion, chopped for garnish
1 piece
pickled jalapeño slices
4 tbsp
lime wedges, coriander, avocado and salsa to serve
1 serving

Step-by-Step Instructions

Prepare the spice paste by placing the roughly chopped onion, vine tomatoes, chipotle paste, dried oregano, ground cumin, garlic, cinnamon, and cider vinegar into a small blender. Process until smooth, adding a splash of water if necessary to help the paste come together.

Heat the vegetable oil in a large, heavy saucepan or casserole pot over medium-high heat. Brown the lamb leg on all sides until deeply seared. Season the meat generously with salt and pepper.

Pour the spice paste over the lamb and fry for 3-4 minutes until fragrant and the paste coats the meat. Add the chicken stock until the lamb is just covered and drop in the bay leaves. Cover with a lid, reduce heat to low, and simmer for 1.5 to 2 hours (or until the meat is tender enough to shred easily). Add a little water during cooking if the liquid reduces too much.

Remove the lamb from the pot and shred the meat using two forks, discarding any bones or excess fat. Pour the cooking liquid into a separate jug or bowl to serve as consomé. Return the shredded lamb to the pan with just enough liquid to keep it moist but not soupy.