Lamb Birria Tacos

Cooking time: 5 hrs

Serves: 4-6

Ingredients

-4 Lamb shanks.

-2 Onions, Diced.

-6 Garlic cloves, Sliced.

-30g Tomato paste.

-1 Cinnamon sticks.

-3g Coriander seeds.

-2g Black-peppercorns.

-2 Bay leaves.

-2 Chile ancho.

-6 Chile chipotle.

-2.5kg Beef stock.

-15 Corn tortilla.

-300g shredded mozzarella or queso. 

Method

- In a large Stock pot, caramelise your lamb shanks until golden brown all over, then remove from the pan. In that same pan, add your onions and caramelised until translucent and brown.

- Then add your herbs and spices followed by the tomato paste. Cook this out for at least five minutes.

- Finally, add your sliced garlic. Sauté this for two minutes, then add your beef stock and dried chilies. Place your lamb back into the pot and bring to 95°C or just under a Boil.

- Place the lid on and braise in the oven at 120°C for at least three hours.

- Remove the shanks and blend the remaining mixture together using a hand blender. Add back the lamb shanks and continue to braise for another hour.

- At this stage, take your lamb pot out of the oven, Shred the meat and set aside. Dunk your taco shell in the sauce, then fill with the shredded lamb & cheese. Caramelise in a hot, well oiled pan each side.

- Serve with a little of the liquor and enjoy.