Birria Tacos Recipe

Birria Tacos Directions

1. 1

   Prepare the Chiles

   Remove the stems and seeds from the guajillo and ancho chiles. Soak them in hot water for about 15 minutes until softened.

2. 2

   Blend the Marinade

   In a blender, combine the softened chiles, onion, garlic, cumin, oregano, salt, and pepper. Blend until smooth, adding a little soaking water if necessary.

3. 3

   Cook the Lamb

   In a large pot or Dutch oven, add the lamb shoulder and pour the blended marinade over it. Add the broth and bay leaves. Bring to a boil, then reduce heat to low and simmer for about 3 hours until the lamb is tender.

4. 4

   Shred the Lamb

   Remove the lamb from the pot and shred it with two forks. Set aside. Strain the broth and reserve it for dipping.

5. 5

   Assemble the Tacos

   Heat the corn tortillas on a skillet. Place some shredded lamb and a sprinkle of Monterey Jack cheese on each tortilla. Fold the tortilla over and cook until the cheese is melted and the tortilla is slightly crispy.

6. 6

   Serve

   Serve the tacos with the reserved broth, fresh cilantro, and lime wedges on the side.