BIRRIA TACOS

Ingredients

• 4 lb Lamb Shoulder Roast (bone‑in, cut into large chunks)
• 8 whole Guajillo Chilies (dark cranberry color, stems removed)
• 5 whole Garlic Cloves (roasted in skins)
• 3 tbsp Apple Cider Vinegar
• 1 tsp Mexican Oregano (dried)
• 1 tsp Ground Cumin
• 1 tsp Ground Black Pepper
• 1 tbsp Salt
• 4 cup Water (for braising)
• 12 small Corn Tortillas (preferably 6‑inch)
• 1 medium White Onion (thinly sliced)
• 0.5 cup Fresh Cilantro (chopped)
• 2 whole Lime (cut into wedges)
• 2 tbsp Vegetable Oil (for frying tortillas)
• 2 tbsp Reserved Fat from Broth (skimmed from braising liquid)

Instructions

1. Prepare the Guajillo Chilies

   Remove stems, tear open each chili with your fingers, pull out seeds and veins, then tear into large flat pieces.

   Time: PT15M

2. Toast the Chilies

   Heat the griddle, spread chilies in a single layer, press down lightly and toast until the skins lighten and a fragrant aroma develops.

   Time: PT5M

3. Roast Whole Garlic

   Place whole garlic cloves (still in papery skins) on the griddle and roast until soft, about 15 minutes, turning occasionally.

   Time: PT15M

4. Rehydrate the Chilies

   Place toasted chilies in a bowl, cover with hot tap water, place a plate on top to keep them submerged, and let sit for 20 minutes.

   Time: PT20M

5. Peel the Roasted Garlic

   Once cooled, squeeze each clove out of its papery skin and set aside.

   Time: PT5M

6. Blend the Marinade

   In a high‑speed blender combine the rehydrated chilies (with 1 cup of soaking liquid), peeled garlic, the remaining soaking liquid, 3 tbsp apple cider vinegar, 1 tsp Mexican oregano, 1 tsp cumin, 1 tsp black pepper, and 1 tbsp salt. Blend on high until the sauce is completely smooth.

   Time: PT5M

7. Coat the Lamb

   Place the lamb shoulder chunks in the Dutch oven, pour the blended sauce over them, then add 4 cups water around the meat so it is about half‑submerged.

   Time: PT5M

8. Braise the Meat

   Cover the Dutch oven and place it in a pre‑heated oven at 325°F. Braise for 3 hours, checking after 2½ hours that the liquid has not evaporated too much; add a splash of water if needed.

   Time: PT3H

   Temperature: 325°F

9. Shred the Meat

   Remove the lamb from the pot, let it rest 5 minutes, then pull the meat apart with two forks or your hands into large shreds, discarding any bones.

   Time: PT10M

10. Degrease the Consommé

    Skim the fat from the surface of the braising liquid with a ladle, reserving about 2 cups of the clear broth for serving.

    Time: PT5M

11. Crisp the Shredded Meat

    Heat a non‑stick or well‑seasoned cast‑iron skillet over medium‑high heat, add 1 tbsp of the reserved fat, then add the shredded lamb and sauté for 2‑3 minutes until lightly browned.

    Time: PT5M

12. Fry the Tortillas

    In the same skillet add another 1 tbsp of reserved fat, dip each tortilla briefly to coat, and cook 30 seconds per side until just crisped but still pliable.

    Time: PT5M

13. Assemble and Serve

    Place a spoonful of crisped lamb on each tortilla, top with sliced white onion and chopped cilantro, drizzle with a squeeze of lime, and serve with a small bowl of the hot consommé for dipping. Add hot sauce if desired.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

4g