Lamb Birria Tacos
Excite your customers and keep them coming back for more with this crunchy, cheesy hand-held delight. This trendy and easy-to-make taco is the perfect addition to your menu to boost sales!
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- Prep
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- Total
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- Serving
Ingredients
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For the lamb Birria:
- 2 lb lamb shoulder, cut into chunks
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 dried chipotle chile, stemmed and seeded
- 4 cloves garlic
- 1 large onion, quartered
- 2 tomatoes, quartered
- 2 cups beef broth
- 1 cup water
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp ground black pepper
- 1 tsp salt
- 2 tbsp apple cider vinegar
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For the Taco Shells:
- 8 small corn tortillas
- 2 cups shredded 20% Pizza Mozzarella
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For serving:
- 1 cup chopped white onion
- 1 cup chopped fresh cilantro
- Lime wedges
- Salsa of your choice
Directions
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Prepare the Lamb Birria:
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Toast the chiles: In a dry skillet over medium heat, toast the guajillo, ancho, and chipotle chiles until fragrant, about 2-3 minutes. Be careful not to burn them.
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Soak the chiles: Place the toasted chiles in a bowl and cover with hot water. Let them soak for about 20 minutes until softened.
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Blend the sauce: In a blender, combine the soaked chiles, garlic, onion, tomatoes, beef broth, water, oregano, cumin, black pepper, salt, and apple cider vinegar. Blend until smooth.
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Cook the lamb: In a large pot or Dutch oven, add the lamb chunks and pour the blended sauce over the meat. Add the bay leaves. Bring to a boil, then reduce the heat to low and simmer for about 2-3 hours, or until the lamb is tender and easily shredded.
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Shred the lamb: Remove the lamb from the pot and shred it using two forks. Return the shredded lamb to the pot and mix with the sauce.
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Prepare the Mozzarella-Crusted Taco Shells:
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Heat a non-stick skillet over medium heat. Sprinkle a thin, even layer of shredded mozzarella in the skillet.
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Place a tortilla on top of the melted cheese. Cook until the cheese is crispy and golden brown, then carefully flip the tortilla to warm the other side. Repeat with the remaining tortillas and cheese.
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Assemble the Tacos:
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Fill each tortilla with a generous amount of shredded lamb birria.
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Top with chopped onion and cilantro.
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Serve with lime wedges and your favourite salsa on the side.
Recommended Products
We recommend you use these Saputo products for this dish!
20% / 27% Pizza Mozzarella Shred
Our blend of Pizza Mozzarella cheeses offers a creamy, slightly tart flavour. Offer shredded or diced.
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