Tacos de Birria de Borrego (Lamb Birria Tacos)
Lamb shoulder braised in a deep red chilli broth, shredded into tortillas and served with a cup of the rich consomme.
Made with Pickled red onions (cebollas encurtidas) and Birria adobo and consomme and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time3 hr 30
- LevelMedium
- Costabout £6.84 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make your birria adobo and consomme first (see the base recipe). Heat the oven to 150°C (130°C fan).
- 2
Brown the lamb in a large ovenproof casserole over a high heat in 2 batches, 3 to 4 minutes a batch, without a lot of extra oil because the fat will render out. Return all the lamb to the pot.
8 min - 3
Pour over 500 ml of the hot birria adobo and the water. Bring to a simmer, cover tightly and cook in the oven for 2 hours 30 minutes to 3 hours, stirring once, until the lamb shreds easily.
150 min - 4
Lift out the lamb. Skim the fat from the top of the broth, keeping 2 tbsp for frying the tortillas, and season the consomme with salt and lime. Shred the lamb with two forks and moisten it with a ladle of broth.
- 5
Warm your ready made corn tortillas (see the base recipe) in a dry pan, or dip them quickly in the red fat and fry for 20 seconds a side for the classic red finish.
- 6
Fill the tortillas with lamb, onion, coriander and pickled red onions. Serve with cups of hot consomme for dipping and lime wedges.
Tips
- Lamb shoulder has enough fat to stay juicy through a long braise. Lean leg meat dries out, so avoid it.
- Skim the fat before serving. The consomme should be rich but not greasy.
- Dip each taco into the consomme as you eat it, or sip the broth between bites.
- Always dip tortillas in the fat just before frying, not in advance, or they go soggy.
Storing and freezing
Keeps in the fridge for up to 3 days. Cool the lamb and consomme within 1 to 2 hours, freeze for up to 3 months and reheat until steaming hot all the way through.
Questions
Is birria always made with goat?
Traditionally birria is goat or lamb in Jalisco. Beef became popular in northern Mexico and the US. Lamb shoulder is the closest everyday UK choice to goat.
Can I use a slow cooker?
Yes. After browning, cook on low for 7 to 8 hours until the lamb shreds easily. The result is just as tender.
Are these tacos gluten free and dairy free?
Yes, as long as the birria adobo was made with gluten free stock. Lamb, chillies, onion and masa harina tortillas contain no gluten, dairy, egg or nuts.
More made with pickled red onions (cebollas encurtidas)
Tikin Xic (Yucatecan Achiote Grilled Fish)
DFEFNFTlayuda Oaxaqueña (Oaxacan Crisp Tortilla Pizza)
NFEFGreek Loaded Chips with Feta, Pickled Red Onions and Tzatziki
EFNFArroz con Camarones al Guajillo (Guajillo Prawn Rice)
DFEFNFSee every dish made with pickled red onions (cebollas encurtidas)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.