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Pulled Lamb Birria Tacos

Pulled Lamb Birria Tacos

Slow cooker pulled lamb birria tacos.
5 from 3 votes
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Course: Main
Cuisine: Mexican
Keyword: lamb birria
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 8 hours 15 minutes
Servings: 8 -10
Calories: 465kcal


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

  • tacos
  • salsa
  • guacamole
  • cabbage slaw
  • cheese
  • 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