Lamb Birria

Step 1

Remove stems and seeds from guajillo, ancho, and chipotle chiles. Toast chiles in a dry skillet over medium heat for 1-2 minutes until fragrant.

Step 2

Place toasted chiles in a bowl and cover with hot water. Let soak for 15 minutes until softened.

Step 3

Drain chiles and transfer to a blender. Add 1 cup of the soaking liquid, garlic cloves, onion half, tomato paste, vinegar, cumin, oregano, cinnamon stick, bay leaves, and peppercorns. Blend until completely smooth.

Step 4

Strain the chile mixture through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract maximum sauce.

Step 5

Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Season lamb pieces with salt and brown in batches, 3-4 minutes per side. Set aside.

Step 6

Pour the strained chile sauce into the pot, scraping up any browned bits. Stir in the beef broth and return lamb to the pot.

Step 7

Bring to a simmer, then reduce heat to low. Cover and cook for 2.5-3 hours until lamb is very tender, stirring occasionally.

Step 8

Remove cinnamon stick and bay leaves. Taste and adjust seasoning with salt as needed.

Step 9

Separate the meat from the consomé by straining through a colander. Shred or chunk the tender lamb.

Step 10

Warm tortillas in a skillet. Fill each tortilla with shredded lamb and top with diced onion and cilantro.

Step 11

Serve birria tacos with small bowls of consomé for dipping, fresh radishes, and lime wedges on the side.