Lamb Tacos De Birria

Lamb Tacos De Birria



5 pounds Cedar Springs or Shepherd’s Pride lamb shoulder, bone in
1/8 pound mixed guajillo and passilla chile pods, pre-boiled and blended
1/4 teaspoon garlic powder
1/2 tablespoon salt
1/4 teaspoon ground oregano
1/4 teaspoon ground cumin
1/4 teaspoon ground cloves
1/2 cup vinegar
20 small tortillas
1 bundle cilantro, chopped
1 large onion, chopped


  1. Place lamb in a large pot and add garlic powder, salt, oregano, cumin and cloves to the top. Then, pour chile purée evenly over the lamb.
  2. Add vinegar and enough water to submerge the lamb shoulder.
  3. Bring it to a boil then reduce the heat to low, put a lid on it and let simmer for about 6 hours or until meat is tender.
  4. Once meat is fall-off-the-bone tender, remove lamb from pot and shred.
  5. Place shredded lamb on warmed tortilla shells and top with cilantro and onion.

Recipe Provided by La Mex Taqueria and Image Provided by SactoMoFo.

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