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!
For the Lamb Birria
- 500g diced lamb
- 200ml beef or chicken stock
- 2 large rosemary sprigs
- 1 dried bay leaf
For the Cooking Sauce
- 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
- Pre-heat the oven to 150C.
- In a shallow dish, pour 100ml of boiling water over the dried chillies, and leave them to soak for 15 minutes.
- Meanwhile, 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.
- De-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.
- Pour the cooking paste into a small lidded casserole dish and add the lamb. Stir until the lamb is well coated in the sauce.
- Add the stock, rosemary sprigs and bay leaf, stirring once more until everything is submerged.
- Put 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.
- Remember to fish out the rosemary sprigs and the bay leaf before serving!
Soak the thinly sliced red onion in a bowl of cold water for 15-20 minutes before draining and patting dry on kitchen paper to remove some of their unpleasant ‘bite’.
Keywords: lamb, lamb birria, birria, mexican, mexican food, slow cooking