Spicy Lamb Birria Tacos with Pickled Red Onions
Spicy Lamb Birria Tacos with Pickled Red Onions
Ingredients
For the Spicy Lamb Birria
- 1 1/2 pounds lamb shoulder, cut into 2-inch chunks
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 3 guajillo chiles, dried, stems and seeds removed
- 2 ancho chiles, dried, stems and seeds removed
- 2 arbol chiles, dried, stems and seeds removed
- 1 serrano chile, stem removed, roughly chopped
- 1/2 white onion, roughly chopped
- 4 garlic cloves, peeled
- 2 roma tomatoes, roughly chopped
- 1 tablespoon apple cider vinegar
- 1 teaspoon cumin, ground
- 1 teaspoon Mexican oregano, dried
- 2 bay leaves
- 1/4 teaspoon cloves, ground
- 1 cinnamon stick, 2-inch piece
- 2 1/2 cups lamb broth
- 1 1/2 cups water
For the Pickled Red Onions
- 1 red onion, large, thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 serrano chile, thinly sliced, optional, for extra spice
For the Tacos & Serving
- 8 corn tortillas
- 1 cup Monterey Jack cheese, shredded
- 1/4 cup white onion, finely diced
- 1/4 cup cilantro, chopped
- 1/4 cup pickled red onions, drained
- 1 lime, cut into wedges
- 4 radishes, thinly sliced, optional
Instructions
- 1
To prepare the pickled red onions, combine apple cider vinegar, water, granulated sugar, and kosher salt in a small saucepan. Bring to a simmer over medium heat, stirring until sugar and salt are dissolved. Remove from heat. Place the thinly sliced red onion and optional sliced serrano chile in a heatproof jar or container. Pour the hot pickling liquid over the onions, ensuring they are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes, or until ready to serve.
⏱️ 15 min
- 2
Pat the lamb shoulder dry with paper towels. Season generously with kosher salt and black pepper on all sides.
⏱️ 5 min
- 3
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the seasoned lamb in batches until deeply browned on all sides, about 3 to 4 minutes per side. Remove the seared lamb and set aside.
⏱️ 10 min
- 4
While the lamb sears, toast the dried guajillo, ancho, and arbol chiles in a dry skillet over medium heat for 1 to 2 minutes per side until fragrant. Be careful not to burn them. Transfer the toasted chiles to a heatproof bowl and cover with hot water; let them rehydrate for 15 to 20 minutes.
⏱️ 20 min
- 5
In the same Dutch oven (no need to clean), add the roughly chopped white onion and peeled garlic cloves. Sauté until softened and fragrant, about 5 minutes. Add the chopped roma tomatoes and cook for another 3 to 5 minutes until they start to break down slightly.
⏱️ 10 min
- 6
Drain the rehydrated chiles, reserving 1/2 cup of the soaking liquid. Transfer the chiles, sautéed onion, garlic, tomatoes, the roughly chopped serrano chile, apple cider vinegar, ground cumin, dried Mexican oregano, and ground cloves to a blender. Add the reserved chile liquid and blend until the mixture is very smooth. If needed, add a splash more lamb broth or water to achieve a smooth consistency.
⏱️ 10 min
- 7
Pour the blended chile sauce through a fine-mesh sieve directly into the Dutch oven, pressing on the solids to extract all liquid (this step is optional but creates a smoother sauce). Return the seared lamb to the pot. Add the lamb broth, water, bay leaves, and cinnamon stick. Bring the mixture to a gentle simmer.
⏱️ 10 min
- 8
Preheat your oven to 325°F. Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Braise for 3 to 4 hours, or until the lamb is incredibly fork-tender and easily shreds. Check occasionally to ensure the liquid level is sufficient; add a little more water if it gets too low.
⏱️ 240 min•🌡️ 325
- 9
Carefully remove the lamb from the pot and transfer it to a large bowl. Remove and discard the bay leaves and cinnamon stick from the sauce. Skim off any excess fat from the surface of the sauce (this flavorful fat will be used for dipping the tortillas). Shred the lamb using two forks. Return the shredded lamb to the sauce, stirring to combine.
⏱️ 15 min
- 10
Ladle some of the rich birria broth (consommé) into small serving bowls for dipping the tacos.
⏱️ 2 min
- 11
Heat a large cast-iron skillet or griddle over medium-high heat. Dip one side of a corn tortilla into the reserved birria fat from the sauce. Place the fat-dipped tortilla onto the hot skillet.
⏱️ 1 min
- 12
Sprinkle a generous amount of shredded Monterey Jack cheese on one half of the tortilla. Add a spoonful of the shredded birria lamb on top of the cheese. Cook until the cheese is melted and the tortilla is slightly crispy and browned, about 1 to 2 minutes. Fold the tortilla over to form a taco. Repeat with the remaining tortillas and filling.
⏱️ 15 min
- 13
Serve the birria tacos immediately with the small bowls of consommé for dipping. Garnish with finely diced white onion, chopped cilantro, pickled red onions, lime wedges, and thinly sliced radishes if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Lamb Birria Tacos with Pickled Red Onions
Ingredients
For the Spicy Lamb Birria
- 1 1/2 pounds lamb shoulder, cut into 2-inch chunks
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 3 guajillo chiles, dried, stems and seeds removed
- 2 ancho chiles, dried, stems and seeds removed
- 2 arbol chiles, dried, stems and seeds removed
- 1 serrano chile, stem removed, roughly chopped
- 1/2 white onion, roughly chopped
- 4 garlic cloves, peeled
- 2 roma tomatoes, roughly chopped
- 1 tablespoon apple cider vinegar
- 1 teaspoon cumin, ground
- 1 teaspoon Mexican oregano, dried
- 2 bay leaves
- 1/4 teaspoon cloves, ground
- 1 cinnamon stick, 2-inch piece
- 2 1/2 cups lamb broth
- 1 1/2 cups water
For the Pickled Red Onions
- 1 red onion, large, thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 serrano chile, thinly sliced, optional, for extra spice
For the Tacos & Serving
- 8 corn tortillas
- 1 cup Monterey Jack cheese, shredded
- 1/4 cup white onion, finely diced
- 1/4 cup cilantro, chopped
- 1/4 cup pickled red onions, drained
- 1 lime, cut into wedges
- 4 radishes, thinly sliced, optional
Instructions
- 1
To prepare the pickled red onions, combine apple cider vinegar, water, granulated sugar, and kosher salt in a small saucepan. Bring to a simmer over medium heat, stirring until sugar and salt are dissolved. Remove from heat. Place the thinly sliced red onion and optional sliced serrano chile in a heatproof jar or container. Pour the hot pickling liquid over the onions, ensuring they are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes, or until ready to serve.
⏱️ 15 min - 2
Pat the lamb shoulder dry with paper towels. Season generously with kosher salt and black pepper on all sides.
⏱️ 5 min - 3
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the seasoned lamb in batches until deeply browned on all sides, about 3 to 4 minutes per side. Remove the seared lamb and set aside.
⏱️ 10 min - 4
While the lamb sears, toast the dried guajillo, ancho, and arbol chiles in a dry skillet over medium heat for 1 to 2 minutes per side until fragrant. Be careful not to burn them. Transfer the toasted chiles to a heatproof bowl and cover with hot water; let them rehydrate for 15 to 20 minutes.
⏱️ 20 min - 5
In the same Dutch oven (no need to clean), add the roughly chopped white onion and peeled garlic cloves. Sauté until softened and fragrant, about 5 minutes. Add the chopped roma tomatoes and cook for another 3 to 5 minutes until they start to break down slightly.
⏱️ 10 min - 6
Drain the rehydrated chiles, reserving 1/2 cup of the soaking liquid. Transfer the chiles, sautéed onion, garlic, tomatoes, the roughly chopped serrano chile, apple cider vinegar, ground cumin, dried Mexican oregano, and ground cloves to a blender. Add the reserved chile liquid and blend until the mixture is very smooth. If needed, add a splash more lamb broth or water to achieve a smooth consistency.
⏱️ 10 min - 7
Pour the blended chile sauce through a fine-mesh sieve directly into the Dutch oven, pressing on the solids to extract all liquid (this step is optional but creates a smoother sauce). Return the seared lamb to the pot. Add the lamb broth, water, bay leaves, and cinnamon stick. Bring the mixture to a gentle simmer.
⏱️ 10 min - 8
Preheat your oven to 325°F. Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Braise for 3 to 4 hours, or until the lamb is incredibly fork-tender and easily shreds. Check occasionally to ensure the liquid level is sufficient; add a little more water if it gets too low.
⏱️ 240 min•🌡️ 325 - 9
Carefully remove the lamb from the pot and transfer it to a large bowl. Remove and discard the bay leaves and cinnamon stick from the sauce. Skim off any excess fat from the surface of the sauce (this flavorful fat will be used for dipping the tortillas). Shred the lamb using two forks. Return the shredded lamb to the sauce, stirring to combine.
⏱️ 15 min - 10
Ladle some of the rich birria broth (consommé) into small serving bowls for dipping the tacos.
⏱️ 2 min - 11
Heat a large cast-iron skillet or griddle over medium-high heat. Dip one side of a corn tortilla into the reserved birria fat from the sauce. Place the fat-dipped tortilla onto the hot skillet.
⏱️ 1 min - 12
Sprinkle a generous amount of shredded Monterey Jack cheese on one half of the tortilla. Add a spoonful of the shredded birria lamb on top of the cheese. Cook until the cheese is melted and the tortilla is slightly crispy and browned, about 1 to 2 minutes. Fold the tortilla over to form a taco. Repeat with the remaining tortillas and filling.
⏱️ 15 min - 13
Serve the birria tacos immediately with the small bowls of consommé for dipping. Garnish with finely diced white onion, chopped cilantro, pickled red onions, lime wedges, and thinly sliced radishes if desired.
⏱️ 5 min