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LAMB BIRIA TACOS

Why not elevate your taco night with these succulent Grilled Lamb Tacos infused with smoky flavours from the grill. This is the best sauce I've come across for tacos which is not only used to marinate the lamb, but held back to dip the wraps in before grilling for a charred tomato infused flavour. Perfect for a casual dinner or a gathering with friends, these tacos are sure to become a favourite on your grill menu.

Course: Main Course
Cuisine: Mexican
Keyword: BIRIA, lamb, mexican, TACOS
Author: jacksmeatshack
Ingredients
  • 1 lamb shoulder jointed into cubes
  • 2 tbsp olive oil
  • Plenty of salt and pepper to season the lamb
  • 4 dried guajillo chiles stemmed and seeded
  • 2 dried ancho chiles stemmed and seeded
  • 6 black peppercorns
  • 4 whole cloves
  • 1 cinnamon stick
  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 1 yellow onion quartered
  • 4 garlic cloves
  • 3 tomatoes quartered
  • 1 L water
  • 2 teaspoons white vinegar
  • 2 beef stock cubes
  • 1 tbsp oregano
  • 2 bay leaves
TO SERVE
  • 8 white wraps
  • 1 pack of feta hand shredded
  • 1 red onion thinly sliced
  • Lime wedges
Instructions
  1. Preheat the grill to 160°C.
  2. Season lamb with plenty of salt and pepper.
  3. In the Outback paella pan (or large cast iron), heat the oil over direct medium heat
  4. Sear the lamb on all sides then set aside.
  5. In the lamb fat residue add the chillis, peppercorns, cloves, cinnamon stick, beef stock, coriander seeds, cumin seeds, yellow onion, garlic cloves and tomatoes. Add water until all ingredients are just covered. Simmer for 20 minutes.
  6. Allow to cool then remove the cinnamon stick from the mixture. Add the mixture to a blender with the white vinegar and a tablespoon of salt blend until smooth.
  7. Place the lamb back in the pan and cover with the sauce. Add the bay leaves and then close the lid of the grill to allow the lamb to simmer.
  8. Allow the lamb to slow cook for at least 2 - 3 hours, until it is pull apart tender then remove from heat.
  9. Pick the lamb out the mixture into a bowl with just one ladleful of the sauce. Shred the lamb with your hands, mixing with the sauce.
  10. To serve, dip the wraps into the mixture then fill with shredded lamb, crumbled feta, then fold in half and grill lightly on each side until the sauce has crisped.
  11. Serve with red onion, lime and your favourite sides.