Rebecca's Slow Cooker Lamb Birria Tacos
These are my delicious, melt-in-your-mouth Slow Cooker Lamb Birria Tacos, made for the Make it Lamb campaign, which supports @LoveLambUK Love Lamb Week. I made them using naturally delicious British lamb and this is a must-try if you love lamb and tacos!
Recipe Courtesy of Rebecca Archer, @archerkitchen
prep time
10 mins
cook time
7 hours
serves
6 people
Ingredients
- 700g boneless lamb shoulder, trimmed of excess fat and cut into chunks
- 1 x 400g can chopped tomatoes
- 4 garlic cloves, peeled and minced
- 1 tablespoon chipotle paste
- 2 tablespoons smoked paprika
- 1 tablespoon ground cumin
- 1 tablespoon white wine vinegar
- 1 onion, peeled and chopped
- 2 bay leaves
- 100ml hot beef or lamb stock
- 12 small corn tortillas
To serve:
- Garnishes of your choice
Method
In a blender, combine the chopped tomatoes, garlic, chipotle paste, smoked paprika, ground cumin and white wine vinegar. Blend until smooth.
Season the lamb chunks with salt and pepper, then sear in a hot non-stick medium pan over moderate heat on all sides until browned, about 2-3 minutes per side then transfer to the slow cooker.
Add the onion, bay leaves, and the blended tomato sauce to the slow cooker. Add the beef or lamb stock, ensuring the lamb is partially covered in liquid without making the sauce too watery.
Cover and cook on low for 7-8 hours, or until the lamb is tender. Once the lamb is cooked, remove from the slow cooker and shred it using two forks. Return the shredded lamb to the slow cooker to absorb the tasty juices.
Warm the tortillas in a hot dry non-stick griddle pan, dip the tortillas in the flavourful sauce, and then fill them with the delicious, shredded lamb. Finish with garnishes of your choice, I’ve used a sprinkle of lighter cheese, fresh coriander, diced onions and a squeeze of lime juice for a burst of flavour. Tuck in. Enjoy!
