Birria Lamb Tacos
A traditional Mexican dish from the state of Jalisco, typically made with goat meat. This version uses lamb as a substitute, resulting in a rich and flavorful stew that's perfect for tacos.
Ingredients
- ●2 lbs lamb shoulder
- ●1/4 cup, chopped grassy cilantro
- ●1 large, chopped onion
- ●3 cloves, minced garlic
- ●2 tsp chili powder
- ●1 tsp ground cumin
- ●2 tsp birria spice blend
- ●2 tbsp pure lard or vegetable oil
- ●2 cups hominy
- ●4 cups water
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●4 lime wedges
- ●8-10 corn tortillas tortillas
- ●1 cup sour cream or Mexican crema
- ●1 cup shredded radish
Instructions
- 1
Brown the lamb in a large Dutch oven over medium-high heat, breaking it up with a spoon as it cooks.
- 2
Remove the lamb from the pot and set it aside.
- 3
Add the onion and garlic to the pot and cook until the onion is translucent.
- 4
Add the chili powder, cumin, and birria spice blend to the pot and cook for 1 minute.
- 5
Add the hominy, water, salt, and pepper to the pot and stir to combine.
- 6
Return the lamb to the pot and bring the mixture to a boil.
- 7
Reduce the heat to low and simmer the birria for 2 hours, or until the meat is tender.
- 8
Shred the lamb with two forks and stir it back into the birria.
- 9
Warm the tortillas by wrapping them in a damp paper towel and microwaving them for 20-30 seconds.
- 10
Assemble the tacos by spooning the birria onto a tortilla and topping it with cilantro, sour cream or crema, and radish.
- 11
Serve immediately, with lime wedges on the side.