Tacos De Birria Recipe
lamb cooked in chile cascabel, ancho guajillo, queso Oaxaca, birria broth, refritos, arroz
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Ingredients
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Taco Ingredients
Method
Cooking Instructions
Prepare the Lamb
In a large pot, add the lamb shoulder and cover it with water. Bring to a boil, then reduce heat to a simmer. Cook for about 2 hours, or until the lamb is tender.
Prepare the Chile Sauce
While the lamb cooks, remove the stems and seeds from the cascabel and ancho guajillo chiles. Toast the chiles in a dry skillet over medium heat for a few minutes until fragrant. Then, soak them in hot water for about 15 minutes.
Blend the Sauce
Once the chiles are softened, blend them with a cup of the broth from the lamb pot until smooth. Strain the sauce and set aside.
Combine the Ingredients
Once the lamb is cooked, shred it with two forks. In a large bowl, combine the shredded lamb, the blended chile sauce, and additional salt and pepper to taste.
Assemble the Tacos
Warm the corn tortillas in a skillet. Fill each tortilla with the lamb mixture, a spoonful of refried beans, and a sprinkle of Oaxaca cheese.
Serve with Sides
Serve the tacos with a side of birria broth for dipping, along with the cooked rice and chopped onion and cilantro. Garnish with lime wedges.