Smoked Lamb Neck Birria Tacos with Rich Consommé Dip
- 360 Minutes
- Medium
- Lamb
This isn’t your average taco night, it’s a flavour adventure. We’re using boneless lamb neck, marinating it in a deep, spicy mix of chillies, tomatoes, and aromatics, smoking it low and slow to build layers of rich, smoky goodness. After that, it’s braised until tender and easy to shred. We crisp it up in cheesy corn tortillas on the Blackstone and serve it with a smoky consommé for dipping.
These tacos bring bold Mexican-inspired flavours with a true British BBQ twist. Ideal for a weekend feast or when you want to show off your smoker game. Grab a beer, fire up the Kamado, and tuck in.
Cooking Method
- Remove the stems and seeds from the guajillo and ancho chillies. Dry toast them in a pan or on the Blackstone for about 30 seconds each side, from this they will puff slightly and release a smoky aroma. Then soak in boiling water for 20 minutes until they soften.
- In a medium-hot pan, sauté the chopped onion and peeled garlic cloves until softened and lightly golden. Add chopped tomatoes and cook for 5-7 minutes till it thickens and deepens the flavour.
- Drain the soaked chillies and place them in a blender along with the sautéed vegetables, chipotle (if using), spices, vinegar, salt, and a splash of beef stock. Blend until smooth and thick. This is where the magic begins.
- Generously coat the lamb neck fillets in the marinade, then cover them and refrigerate overnight. This allows it to be all soaked up.
- Set your Kamado for indirect heat at 120–135°C and add a chunk of oak or hickory wood for a deep smoky flavour. Once the heat is steady, place the lamb fat side up directly onto the grate and smoke for about 1 hour.
- Transfer the smoked lamb toa Dutch oven or grill-safe tray. Pour over any leftover marinade, add 500ml of beef stock, bay leaves, and a cinnamon stick if using. Cover tightly with a lid or foil and braise on the BBQ for 3½-4 hours until the meat is beautifully tender and pulls apart easily.
- Once your lamb is cooked, remove it from the tray and let it rest briefly before shredding with two forks. Strain the braising liquid through a fine sieve into a heatproof bowl, skimming the fat into a separate bowl, which you’ll use for crisping the tortillas. Keep the consommé warm and ready for dipping.
- In a jar or bowl, combine sliced red onion, apple cider vinegar, hot water, sugar, salt, and any optional aromatics. Let it sit for 30-60 minutes or longer. It’s great to make ahead and keep in the fridge.
- Preheat your Blackstone to medium-high. Brush one side of every tortilla with skimmed fat and lay them fat-side down. Sprinkle cheese onto one half of each tortilla, top with shredded lamb, and let it all melt together. Fold, press gently, and crisp each side for 1½–2 minutes until golden and gooey. Just before you serve, gently open them up and add diced onion and fresh coriander.
- Stack up your tacos and load with pickled onions, coriander, lime wedges, and hot sauce. Serve with hot consommé for dipping.
The Ingredients
For the Lamb & Marinade:
- 1kg Boneless Lamb Neck Fillets
- 3 Whole Dried Guajillo Chillies (Remove stems and seeds)
- 2 Whole Dried Ancho Chillies (Remove stems and seeds)
- 1 Whole Chipotle in Adobo (Optional, for smoky heat)
- 400g Chopped Tomatoes (Tinned)
- 1 Large Onion (Chopped)
- 4 Cloves Garlic (Peeled)
- 1 tsp Cumin Seeds
- 1 tsp Black Pepper (Whole or ground)
- 1 tsp Smoked Paprika
- 1 tsp Dried Oregano
- 2 tbsp Apple Cider Vinegar
- 500ml Beef Stock
- 1 tsp Salt (Adjust to taste)
- 2 Whole Bay Leaves
- 1 Stick Cinnamon (Optional)
For the Tacos:
- 12 Whole Corn Tortillas
- 500g Mozzarella Cheese (Low-moisture preferred, grated)
- 4 tbsp Skimmed Consommé Fat (From the braise, approximate)
- 1 Whole White Onion (Finely diced)
- 1 Bunch Fresh Coriander (Chopped)
- 1 Whole Lime (Cut into wedges, for serving)
Optional Garnishes:
- 1 Whole Red Onion (Thinly sliced, for pickling)
- 120ml Apple Cider Vinegar
- 120ml Hot Water
- 1 tbsp Sugar
- 1 tsp Salt
- 1 Bay Leaf (Optional)
- 1/2 tsp Chilli Flakes (Optional)
- 5 Whole Peppercorns (Optional)
- 1 Bottle Hot Sauce or Salsa Roja
- 2 Whole Chillies (Sliced or use chilli flakes)
What To Serve With Smoked Lamb Neck Birria Tacos?
Smoked lamb neck birria tacos pair beautifully with a range of vibrant sides to create a true Mexican feast. You could serve with Mexican rice for a comforting, tomato-rich base, add charred jalapeños or Padron peppers over a high heat for smoky heat and depth. Fresh guacamole or smashed avocado provides a cooling contrast to the rich birria meat, while a crisp shredded cabbage slaw with lime juice, coriander, and a touch of chilli adds freshness and crunch. Refried beans or frijoles charros make a hearty, savoury accompaniment, and pickled red onions bring sharp tang to cut through the fattiness of the lamb. Don’t forget lime wedges and fresh coriander for the final burst of brightness.
