Birria Lamb Tacos

INGREDIENTS

Mole Sauce

8 dried ancho chilis, seeded and stemmed
8 dried guajillo chilis, seeded and stemmed
4 dried cascabel chilis, seeded and stemmed
3 dried chilis de arbol, seeded and stemmed
1 large white onion, halved
8 garlic cloves, peeled
5 Roma tomatoes
4 bay leaves
2 teaspoons whole oregano
2 teaspoons cumin
1 teaspoon ground coriander
1 teaspoon ground cloves
1 teaspoon ground cinnamon
½ tablespoon apple cider vinegar
3 cups beef broth, divided

Meat and Rub

2 lbs lamb shoulder roast (bone-in)
2 lbs lamb neck roast (bone-in)
¼ cup kosher salt
1 tablespoon garlic powder
1 tablespoon smoked paprika
1 tablespoon mesquite seasoning

Assembly

20 corn tortillas
Shredded Oaxaca cheese
Shredded mozzarella cheese
3–4 tablespoons cooking oil

DIRECTIONS

Prepare the Meat

In a small bowl, combine kosher salt, garlic powder, smoked paprika, and mesquite seasoning.
Generously rub the seasoning mixture over the meat.
Let it rest for about 30 minutes to allow the flavors to penetrate.

Prepare the Mole Sauce

In a large stockpot, add the dried chilis (with seeds and stems removed), halved onion, garlic cloves, Roma tomatoes, and bay leaves.
Cover with water and bring to a hard simmer over medium-high heat for about 15 minutes, or until the chilis are tender.

Sear the Meat

While the chilis are boiling, heat 1 tablespoon of cooking oil in a large cast-iron skillet over medium-high heat.
Sear the meat in small batches, adding 1 tablespoon of oil each time, about 5 minutes per batch.
Transfer the seared meat to a Dutch oven.

Blend the Mole Sauce

Once the chilis and vegetables are tender, strain them from the water and transfer to a blender.
Add oregano, cumin, ground coriander, ground cloves, ground cinnamon, apple cider vinegar, and 1 cup of beef broth.
Blend until smooth. You may need to blend in batches if necessary.

Cover Meat with Sauce

Pour the blended mole sauce over the seared meat in the Dutch oven.
Add the remaining 2 cups of beef broth.
Stir to combine.

Cook the Meat

Preheat the oven to 350°F (175°C).
Cover the Dutch oven and place it in the preheated oven.
Cook for about 2½ to 3 hours, or until the meat is tender and shreds easily.

Shred the Meat

Remove the meat from the sauce and shred it, discarding any bones and excess fat.
Keep the shredded meat warm.

Assemble the Tacos

Heat a cast-iron skillet over medium-low heat.
Dip a corn tortilla into the red broth to coat both sides.
Place the tortilla in the skillet and cook for about 1 to 2 minutes, or until it warms through.
Flip the tortilla.
Add 2 heaping tablespoons of shredded meat to one side.
Add 1 to 2 tablespoons each of Oaxaca and mozzarella cheeses to the same side with the meat.
Fold the tortilla over and press slightly with a spatula.
Continue cooking until the cheeses have melted and the taco is warmed through.
Place in a warm oven and repeat with the remaining ingredients.

Serve

Let the tacos cool slightly and serve with the leftover red sauce for dipping.