La Banderita Lamb Birria Tacos | Justine Schofield Recipe

Ingredients

• 1 tsp. olive oil
• 8 x La Banderita small 6” flour tortillas
• 4 lamb shanks
• 2 tomatoes
• 2 whole dried guajillo or Mulato chilies, seeds and stems remove (optional)
• 1 tbs chipotle in adobe sauce, chilli chopped and mixed with sauce
• 1 onion, halved
• 4 cloves garlic
• 3 coriander roots and stalks, leaves reserved to garnish
• 1 tsp. dried oregano
• 1 tsp. cumin seeds
• 1/4 cup of apple cider vinegar
• 1 cup of freshly squeezed orange juice
• 750ml beef stock
• Salt
• pepper
• 1 handful of grated Manchego cheese
• 1 telegraph cucumber, diced
• 1 tomato diced
• Juice of 1 lime, plus extra to serve