For Pulled Lamb Birria
- 1 tbsp vegetable oil
- 2.5-3 lbs boneless lamb or pork shoulder
- 1 onion sliced
- 200ml/1 cup tomato passata or crushed tomatoes
- 330ml/11 oz bottle of light beer
- 1-2 tbsp chipotle paste
- 1 tsp cracked coriander coriander seeds
- ½ tsp cinnamon
- ½ tsp nutmeg
- 3 cloves
- 1 tbsp cumin
- 1 dry ancho chilli
- 1 bay leaf
- 1 tbsp oregano
- 3 garlic cloves sliced
- 2 tsp cornflour
- salt to taste
For Pulled Lamb Birria Tacos
- cabbage slaw
- sliced radishes
Set your crock pot to high (for 4 hour cooking) or low Recommended (for 6 hours).
Slice the lamb into chunks and brown in the inner aluminium dish of the Crock-pot or a frying pan. Remove then add the sliced onion. Cook down till soft then add the spices and cook for a minute.
Add the onion to the lamb and the rest of the ingredients apart from the salt and cornflour to the slow cooker and cook on LOW for 8 hours until the lamb is easily pulled apart with two forks. With a slotted spoon remove all the lamb chunks to a large platter and shred the meat with two forks.
Add the salt to taste and if the mixture needs thickening, mix the cornflour with a little water and add to the mix. Cook until thick (taste if you transfer to a pan and bring to the boil, then return the lamb to the mixture.
Serve with tacos and the recommended in the post toppings. (Links included in the post).
Calories: 465kcal | Carbohydrates: 9g | Protein: 25g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 103mg | Sodium: 423mg | Potassium: 565mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1308IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 4mg