Slow Cooker Lamb Birria Tacos Recipe
These are my delicious, melt-in-your-mouth Slow Cooker Lamb Birria Tacos, made for the Make It Lamb campaign, supporting Love Lamb Week. I made them using naturally delicious British lamb, a must-try if you love lamb and tacos!Serves 6 (450 calories | 27g protein per two tacos)
Ingredients:
700g boneless lamb shoulder, trimmed of excess fat and cut into chunks
1 tin (400g) chopped tomatoes
4 cloves garlic, minced
1 tbsp chipotle paste
2 tbsp smoked paprika
1 tbsp ground cumin
1 tbsp white wine vinegar
1 onion, chopped
2 bay leaves
100ml hot beef or lamb stock
12 small corn tortillas
Tacos garnishes of your choice
Method:
1. In a blender, combine the chopped tomatoes, garlic, chipotle paste, smoked paprika, ground cumin and white wine vinegar. Blend until smooth.
2. 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.
3. 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.
4. 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 flavourful juices.
5. 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!
