Lamb Birria

How to make Lamb Birria.

Ingredients: Serves 6-8

  • 2-3 lbs lamb shoulder
  • 2 cups beef broth
  • 1 white onion, sliced
  • 2 garlic cloves
  • 1/4 teaspoon dried oregano, crushed
  • 1 bay leaf

For the sauce:

  • 10 Roma tomatoes
  • 1/2 white onion, finely chopped


  1. Season the meat with salt and pepper.
  2. Pour two cups of beef broth into the slow cooker.
  3. Add the lamb and sprinkle with half of the dry oregano.
  4. Cover with slices of onion and finely chopped garlic.
  5. Cover and cook at high heat for 8 hours or until the meat falls apart easily.
  6. To make the sauce heat the tomatoes with 4 to 6 cups of water (enough to cover them) and boil until completely cooked.
  7. Remove from the heat and let them cool down a little.
  8. Get rid of the water and process in a blender or food processor.
  9. Pour the sauce back into the pot the tomatoes were cooked in and season with the rest of the dry oregano and salt, to taste.
  10. Add two cups of the broth from the lamb to the sauce.
  11. To serve, shred the lamb and serve in deep dishes.
  12. Cover in tomato sauce and garnish with onions.
  13. Serve with corn tortillas and enjoy!
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