Name: Lamb birria tacos
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 4
Ingredients: 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 depending on how spicy you like it; 1 dried oregano; 1 tsp ground cumin; 2 garlic cloves chopped; 1 tsp ground cinnamon; 2 tbsp cider vinegar; 8 mini plain tortillas; 100g grated mozzarella; 1 onion chopped; 4 tbsp pickled jalapeño slices; lime wedges, coriander, avocado and salsa to serve

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Lamb birria tacos

Lamb birria tacos

Good Food team

Published: March 31, 2025 at 12:28 PM

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Serves 4

Easy

Prep: 25 mins

Cook: 2 hrs

A star rating of 5 out of 5.1 ratingRate

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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

Egg-free

High-protein

Low sugar

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Try our lamb birria tacos, then try our lamb suya, lamb, aubergine & halloumi hotpot, fragrant lamb kofta curry and lamb bhuna. Next, try our lamb biryani and leftover lamb curry.

Ingredients

Nutrition

Units:

MetricUS

1 tbsp vegetable oil
whole lamb leg
200-400ml chicken stock
2 bay leaves

For the spice paste

1 onion

roughly chopped
2 vine tomatoes

chopped
1-2 tbsp chipotle chilli paste

depending on how spicy you like it
1 dried oregano
1 tsp ground cumin
2 garlic cloves

chopped
1 tsp ground cinnamon
2 tbsp cider vinegar

For the tacos

8 mini plain tortillas
100g grated mozzarella
1 onion

chopped
4 tbsp pickled jalapeño slices

To serve

lime wedges, coriander, avocado and salsa

to serve

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Nutrition: per serving

kcal639
fat37g
saturates17g
carbs40g
sugars8g

low
fibre4g
protein35g

high
salt2.04g

Method

step 1

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.
step 2

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 (see tip, below). 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.
step 3

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.
step 4

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.

RECIPE TIP

To slow-cook, once the stock in bubbling transfer to the slow cooker and cook on low for 6-8 hours until tender. You may need to simmer the liquid for 10-15 mins once the meat had been removed to reduce the liquid for dunking.

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