CHEESY LAMB BIRRIA QUESA TACOS

Birria tacos, if you haven’t heard of them yet these are traditionally an addictive slightly spicy, and utterly savoury Mexican lamb stew that’s slow cooked until the lamb is tender and falls apart juicy and delicious. Someone had the bright idea to stuff this lamb goodness into a taco shell, and then dip the whole mess into the stew and fry it up. They blew up after that. These are usually made with beef, but I don’t eat beef so this is a great alternative.

PREP TIME: 20 MINUTES
COOK TIME: 2 HOURS AND 30 MINUTES
TOTAL TIME: 2 HOURS AND 50 MINUTES

MARINATE
200g LAMB
VINEGAR AND LEMON
1tbspOLIVE OIL
1tspTHYME
1tsp DRIED PARSLEY
1/2tsp BLACK PEPPER
1/2tsp HIMALAYAN SALT
1tsp CHILLI FLAKES
1tbsp GARLIC POWDER
1tsp CHILLI POWDER
1tsp PAPRIKA
1tbsp ALL PURPOSE SEASONING
1tbsp LAMB SEASONING
1tbsp HOMEMADE GREEN SEASONING (OPTIONAL)

DRIED CHILLIES IN 3/4 CUP OF WATER
1 MEDIUM WHITE ONION
3 CLOVES OF GARLIC
3 CHILLIES
1 LARGE RED POINTED PEPPER

SAUCE
2tbsp OLIVE OIL
1/2 RED ONION
2 BAY LEAF
4 SPRIGS OF THYME
1tbsp ALL PURPOSE SEASONING
1tbsp LAMB SEASONING
1 LAMB STOCK

8 TORTILLAS
1/2 RED ONION
BIG HANDFUL FRESH PARSLEY
HANDFUL FRESH CORIANDER
MOZZARELLA (HOW MUCH YOU WANT TO PUT IN)

[Picolino]

love how quick and simple you made this yet so informative! thank you

[ThaparahBathYashshakar]

What type of lamb meat do you use? What part of the lamb should I request from the butcher?