Quick Recipe Version (TL;DR)

Yield: 6 servings (about 12 tacos)
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes

Quick Ingredients

3 lb lamb shoulder or leg, bone-in if possible, cut into 3–4 large chunks
6 dried guajillo chiles, stemmed and seeded
3 dried ancho chiles, stemmed and seeded
1–2 dried arbol chiles (optional, for heat)
1 large white onion, quartered (plus extra finely diced for serving)
2 medium tomatoes, quartered
1 medium carrot, chopped
6 garlic cloves
4 cups beef or chicken broth, plus 2 cups water
2 bay leaves, 2 tsp ground cumin, 2 tsp dried oregano, 1/2 tsp ground cinnamon
2 Tbsp apple cider vinegar, 2 tsp salt (plus more to taste)
12 corn tortillas (5–6 inch)
12 oz shredded Oaxaca, mozzarella, or Monterey Jack cheese
3 Tbsp neutral oil (plus extra if needed)
Chopped cilantro and lime wedges, for serving

Do This

1. Toast dried chiles briefly in a dry pan, then soak in hot water until softened.
2. Blend softened chiles with onion, tomatoes, carrot, garlic, spices, vinegar, and some broth into a smooth sauce.
3. Season and brown lamb in a heavy pot, then pour in chile sauce, remaining broth, water, and bay leaves.
4. Simmer covered on low for 2.5–3 hours until lamb is very tender. Remove lamb, shred, and skim fat from the top of the broth.
5. Strain broth to make a smooth consommé; adjust salt. Toss some consommé and a little fat with shredded lamb.
6. Dip tortillas in the top layer of red fat/consommé, fill with lamb and cheese, and griddle in a lightly oiled pan until crisp and melty.
7. Serve hot tacos with cups of consommé for dipping, plus chopped onion, cilantro, and lime wedges.

Why You’ll Love This Recipe

Deep, cozy flavor from slow-stewed lamb in a rich, chile-forward broth.
Crispy, cheese-filled tacos that you dunk into a smoky, red consommé.
Works for a weekend project, meal prep, or an impressive dinner for guests.
Easy to adjust the spice level to keep it family-friendly or extra fiery.

Grocery List

Produce: White onions, garlic, tomatoes, carrot, cilantro, limes.
Dairy: Oaxaca cheese (or mozzarella/Monterey Jack).
Pantry: Lamb shoulder or leg, dried guajillo chiles, dried ancho chiles, optional dried arbol chiles, beef or chicken broth, apple cider vinegar, bay leaves, ground cumin, dried oregano, ground cinnamon, salt, black pepper, neutral oil, corn tortillas.

Full Ingredients

For the Braised Lamb and Consommé

3 lb lamb shoulder or leg, bone-in if possible, cut into 3–4 large pieces
2 tsp kosher salt (plus more to taste)
1 tsp freshly ground black pepper
1 Tbsp neutral oil (canola, grapeseed, or vegetable)
6 dried guajillo chiles, stemmed and seeded
3 dried ancho chiles, stemmed and seeded
1–2 dried arbol chiles, stemmed (optional, for extra heat)
1 large white onion, peeled and quartered
2 medium tomatoes (about 10 oz total), cored and quartered
1 medium carrot, roughly chopped
6 large garlic cloves, peeled
2 tsp ground cumin
2 tsp dried oregano (Mexican oregano if available)
1/2 tsp ground cinnamon
1 tsp smoked paprika (optional, for extra smokiness)
2 Tbsp apple cider vinegar
4 cups (960 ml) beef or chicken broth
2 cups (480 ml) water
2 bay leaves

For the Quesabirria-Style Tacos

12 corn tortillas (5–6 inches in diameter)
12 oz (340 g) Oaxaca cheese, shredded
or low-moisture mozzarella or Monterey Jack, shredded
2–3 Tbsp neutral oil, for frying (plus extra if needed)
Reserved red fat from the top of the consommé (as much as you can comfortably skim)

For Serving

1/2 cup finely diced white onion
1/2 cup chopped fresh cilantro leaves and tender stems
2–3 limes, cut into wedges
Flaky salt, to finish (optional)

Step-by-Step Instructions

Step 1: Toast and Soak the Dried Chiles

Set a large, dry skillet or saucepan over medium heat. Add the dried guajillo, ancho, and (if using) arbol chiles in a single layer. Toast for 30–45 seconds per side, just until they become fragrant and slightly more pliable. Do not let them blacken or burn; burnt chiles will make the sauce bitter.

Transfer the toasted chiles to a heatproof bowl and cover with very hot water. Place a small plate or bowl on top to keep them submerged. Soak for 15–20 minutes, until the chiles are completely softened.

Step 2: Blend the Adobo Sauce

While the chiles soak, add the onion, tomatoes, carrot, garlic, ground cumin, dried oregano, ground cinnamon, smoked paprika (if using), apple cider vinegar, and about 1 cup of the broth to a blender.

Drain the softened chiles (discarding the soaking water) and add them to the blender. Blend on high until very smooth, 1–2 minutes. If needed, add another 1/2–1 cup of broth to help it blend. You are aiming for a thick, pourable sauce with no visible chile skins.

If your blender is not very powerful, pass the sauce through a fine-mesh strainer into a bowl, pressing with a spoon to extract as much liquid as possible. Discard the solids left in the strainer.

Step 3: Season and Brown the Lamb

Pat the lamb pieces dry with paper towels. Season all over with the 2 tsp kosher salt and 1 tsp black pepper.

Heat 1 Tbsp neutral oil in a large heavy pot or Dutch oven (at least 5–6 quarts) over medium-high heat. When the oil is hot and shimmering, add the lamb in a single layer without crowding. Brown the lamb on all sides, about 3–4 minutes per side. Work in batches if necessary, adding a touch more oil if the pan gets too dry.

Once browned, return all lamb pieces to the pot in a single, snug layer.

Step 4: Add the Adobo and Simmer the Lamb

Pour the blended chile adobo sauce over the browned lamb. Add the remaining broth and 2 cups water. Drop in the bay leaves and stir gently to combine, making sure the lamb is mostly submerged. If needed, add a bit more water to cover.

Bring the mixture just to a simmer over medium-high heat. As soon as it simmers, reduce the heat to low, cover the pot with a tight-fitting lid, and cook gently for 2.5–3 hours. Aim for a very gentle bubble, not a rolling boil, so the lamb becomes meltingly tender.

Check once or twice during cooking, turning the lamb pieces and making sure the liquid level stays sufficient. Add a splash of water if it looks like it is reducing too much.

Step 5: Shred the Lamb and Finish the Consommé

After 2.5–3 hours, the lamb should be extremely tender and easily shred with a fork. Turn off the heat. Carefully transfer the lamb pieces to a large bowl or plate using tongs. Let rest until cool enough to handle, then remove and discard any large pieces of fat or bone, and shred the meat with two forks into bite-size strands.

While the lamb cools, use a ladle to skim off as much of the orange-red fat from the surface of the cooking liquid as you can. Reserve this fat in a small bowl; this is what will give your tortillas their signature color and flavor.

Strain the remaining braising liquid through a fine-mesh strainer into another pot or large bowl, pressing gently to extract all the flavorful liquid. This strained liquid is your consommé. Taste and adjust seasoning with extra salt if needed. Keep the consommé warm over very low heat for serving.

To keep the shredded lamb juicy, ladle 1–1.5 cups of the hot consommé over the shredded meat and toss to coat. Set aside.

Step 6: Prep Garnishes and Warm the Tortillas

Finely dice the white onion and chop the cilantro. Cut the limes into wedges. Arrange these in small bowls or on a platter so everyone can garnish their own tacos.

Warm the corn tortillas so they are pliable and less likely to tear. You can wrap them in a damp paper towel and microwave for 30–45 seconds, or warm them briefly in a dry skillet over medium heat, stacking them in a clean kitchen towel to keep warm.

Step 7: Build and Crisp the Quesabirria-Style Tacos

Set a large nonstick or cast-iron skillet over medium heat. Add about 1 Tbsp of the reserved red fat plus 1 Tbsp neutral oil to the pan.

Working one or two at a time, quickly dip a warm tortilla into the reserved red fat/consommé mixture, coating both sides lightly (do not soak too long or it may tear). Lay the tortilla flat in the hot skillet.

Immediately sprinkle a generous layer of shredded cheese on one half of the tortilla, then add a small handful of shredded lamb on top of the cheese. Do not overfill or the taco will be hard to fold.

Cook for 1–2 minutes, until the bottom of the tortilla is crisping and the cheese is starting to melt. Use a spatula or tongs to fold the tortilla over into a half-moon, pressing gently to seal. Continue cooking another 1–2 minutes per side, until the tortilla is crisp and deep orange-red and the cheese is fully melted.

Transfer cooked tacos to a warm plate and repeat with remaining tortillas, adding more oil and red fat to the pan as needed.

Step 8: Serve with Consommé for Dipping

Pour the hot consommé into small heatproof bowls or cups, one per person (about 1/2–3/4 cup each). Garnish the consommé with a sprinkle of diced onion and chopped cilantro, if desired.

Serve the crispy lamb quesabirria-style tacos immediately, with bowls of consommé on the side for dipping and lime wedges for squeezing over the top. Finish the tacos with more onion, cilantro, and a pinch of flaky salt if you like a little extra crunch and pop of flavor.

Pro Tips

Choose the right cut: Lamb shoulder or leg with some fat and connective tissue will give you the most tender, flavorful results. Avoid very lean cuts, which can turn dry.
Blend the sauce very smooth: A silky chile sauce makes a better consommé. If your blender is not powerful, always strain the sauce and final broth.
Control the heat level: Arbol chiles add a sharp kick. Start with one, taste, and add more next time if you want it spicier.
Do not skimp on the fat dip: Quickly dipping tortillas in the chile-stained fat is what creates the signature red, crispy exterior. Just be quick so the tortillas do not fall apart.
Cook tacos in batches and serve right away: These are best hot off the pan when the tortillas are crisp and the cheese is still stretchy.

Variations

Pressure cooker version: Brown the lamb using the sauté function of an electric pressure cooker, add the blended sauce, broth, and bay leaves, then cook on high pressure for 45 minutes with a natural release. Finish as directed.
Different protein: Substitute beef chuck roast, short ribs, or goat for the lamb. The method, timings, and seasoning stay nearly the same; just cook until the meat shreds easily.
Cheese-forward quesadillas: For extra cheesy indulgence, use larger tortillas and double the cheese for each, essentially making lamb quesabirria quesadillas to dip in the consommé.

Storage & Make-Ahead

Store shredded lamb and consommé separately in airtight containers in the refrigerator for up to 4 days. The fat will solidify on top of the consommé; that is normal and actually helpful for later dipping. Reheat the lamb gently in a covered pan with a splash of consommé to keep it moist. Warm the consommé in a saucepan until steaming (do not boil vigorously).

For longer storage, freeze the shredded lamb and consommé (again, separately) for up to 3 months. Thaw overnight in the refrigerator before reheating. Assemble and crisp the tacos just before serving so the tortillas stay crunchy and the cheese melts nicely.

Nutrition (per serving)

Approximate values per serving (2 tacos plus about 1/2 cup consommé): 850 calories, 45 g protein, 55 g fat, 50 g carbohydrates, 6 g fiber, 5 g sugar, 1,350 mg sodium. Actual nutrition will vary based on the exact cuts of lamb, type and amount of cheese, tortillas, and how much fat and consommé you use for dipping.

Quesabirria-Style Lamb Tacos with Melty Cheese and Consommé