Now this right here? It’s not just tacos – it’s a full-on flavour journey. We’re taking boneless lamb neck, marinating it in a blend of chillies, tomatoes, and spices, then smoking it low ‘n’ slow before braising it into melt-in-your-mouth heaven. Once it’s shredded, we crisp it up in cheesy corn tortillas on the Blackstone, and serve it with a proper smoky consommé for dunking. It’s got bold, punchy Mexican vibes with a proper British BBQ twist.
Perfect for a weekend feast or showing off your smoker skills. Grab a beer, fire up the Kamado, and get stuck in.
Smoked Lamb Neck Birria Tacos with Consommé
Ingredients
For the Lamb & Marinade:
For the Tacos:
Optional Garnishes:
Instructions
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Step 1: Toast & Soak the Chillies
Remove stems and seeds from the guajillo and ancho chillies. Toast them dry on the Blackstone or in a pan – about 30 seconds per side – just until they puff slightly and release that smoky aroma. Then soak in boiling water for 20 minutes until softened.
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Step 2: Sauté Aromatics
On a medium-hot Blackstone or indoor pan, sauté the chopped onion and peeled garlic cloves until softened and lightly golden. Add the chopped tomatoes and let it cook down for 5–7 minutes until it thickens and deepens in flavour.
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Step 3: Blend the Marinade
Drain the soaked chillies and chuck them in a blender along with the sautéed mix, chipotle (if using), spices, vinegar, salt, and a splash of beef stock. Blitz until smooth and thick. This is where the magic begins.
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Step 4: Marinate the Lamb
Coat your lamb neck fillets generously in the marinade. Cover and refrigerate overnight. Let it soak up all that goodness.
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Step 5: Smoke the Lamb
Set up your Kamado Joe for indirect heat at 120–135°C and throw in a chunk of oak or hickory for proper smoke flavour. Once steady, place the lamb (fat side up) directly on the grate and smoke for 1 hour.
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Step 6: Braise the Lamb
Transfer the lamb to a Dutch oven or grill-safe tray. Pour over the remaining marinade, add 500ml beef stock, bay leaves, and cinnamon stick if using. Cover with a lid or foil and return to the BBQ. Braise for 3.5–4 hours until fork-tender.
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Step 7: Shred & Prepare the Consommé
Once the lamb's done, remove it from the tray and let it rest briefly before shredding with two forks. Strain the remaining braising liquid through a fine sieve into a heatproof bowl. Skim off the fat into another bowl – this will crisp your tortillas like a dream. Keep the consommé warm for dipping.
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Step 8: Make Quick Pickled Red Onions (Optional)
In a jar or bowl, combine the sliced red onion, apple cider vinegar, hot water, sugar, salt, and any optional aromatics. Let sit for 30–60 minutes, or longer. Great to make ahead and stash in the fridge.
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Step 9: Crisp the Tacos on the Blackstone
Preheat your Blackstone to medium-high. Brush one side of each tortilla with that skimmed fat. Lay them fat-side down. Sprinkle cheese on one half, top with shredded lamb, and let it all melt. Fold over and press gently. Crisp each side for 1½–2 minutes until golden and melty. Just before serving, gently open and add diced onion and coriander.
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Step 10: Serve It Up
Stack those tacos high, load up on pickled onions, coriander, lime wedges, and hot sauce. Serve with little ramekins of that hot consommé for dunking. It’s messy, it’s bold, it’s banging.
Equipment
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