Lamb birria tacos
Put a new spin on spicy, smoky birria with lamb coated in chipotle, cumin and cinnamon. This is perfect for sharing family-style with a crowd and can be made in the slow cooker for an easy dinner.
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Ingredienser
- 1 tbsp vegetable oil
- whole lamb leg
- 200-400ml chicken stock
- 2 bay leaves
- 1 onion roughly chopped
- 2 vine tomatoes chopped
- 1-2 tbsp chipotle chilli paste
- 1 dried oregano
- 1 tsp ground cumin
- 2 garlic cloves chopped
- 1 tsp ground cinnamon
- 2 tbsp cider vinegar
- 8 mini plain tortillas
- 100 g grated mozzarella
- 1 onion chopped
- 4 tbsp pickled jalapeño slices
- lime wedges
- coriander
- avocado
- salsa
Gör så här
Put the spice paste ingredients into a small blender and whizz until smooth, adding a splash of water if you need to bring the paste together.
In a heavy saucepan or casserole with a lid, heat the oil and fry the lamb all over. Season well.
Add the spice paste and fry for 3-4 mins until fragrant and coating the lamb.
Top up with stock until just covered or transfer to a slow cooker.
Add the bay leaves, cover with the lid and cook for 1-1½ hrs until the lamb is very tender and shreddable. Top up with a little water during cooking if needed.
Remove the meat and shred with two forks and pour the liquid into a separate jug or bowl.
Return the lamb to the pan and top with enough liquid to coat it but not make it soupy.
Heat a dry frying pan over a medium heat.
Add a generous spoonful of the meat onto one half of the tortillas.
Top with some mozzarella, onion and jalapeño.
Sandwich together, folding the empty side over the filling, then cook in the pan for 2 mins on each side until golden, crisp and the cheese has melted.
Serve with the remaining cooking liquid for dunking, and the lime, coriander, avocado and salsa on the table to let everyone help themselves.
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