Lamb Mince Birria-Style Tacos & Chunky Pico de Gallo

Fri, 22 May 2026

Lamb Mince Birria-Style Tacos & Chunky Pico de Gallo

Serves 4

Ingredients

For the lamb

- 600g lamb mince

- 1 white onion, finely diced

- 4 garlic cloves, chopped

- 2 tbsp chipotle paste

- 1 tbsp ground cumin

- 1 tsp ground coriander

- ¼ tsp ground cinnamon

- 1 tsp sugar or honey

- 2 tbsp tomato paste

- 300ml beef stock (stock cube dissolved is perfect)

- 2 tbsp hot sauce (e.g. Cholula or your favourite Irish one – like Brazen)

- 2 tbsp extra virgin olive oil

- Sea salt and black pepper

For the tortillas

- 12 store-bought corn tortillas

- 150g Irish cheddar, roughly grated

For the pico de gallo

- 4 ripe tomatoes, roughly diced

- 1 red onion, finely diced

- 2 tbsp pickled jalapeño, finely chopped

- 1 bunch of fresh coriander, roughly chopped

- Juice of 1 lime

- Sea salt

To serve

- 200g sour cream

- 2 limes, cut into wedges

- Extra hot sauce

Method

Start with the pico de gallo, it needs a few minutes to come alive. Combine the tomatoes, red onion, chilli, and coriander in a bowl. Squeeze in the lime juice and add a good pinch of salt. Toss everything together, taste, and adjust. Set aside and let it sit, the salt draws out the juices and that’s where the magic is.

Now for the lamb. Place a wide pan over high heat. Add the olive oil and when it’s smoking, add the lamb mince. Break it up with a spoon while it cooks and let it get a proper sear and go dark and caramelised. Season generously with salt and pepper, then add the onion and garlic. Cook for another 3 minutes until softened.

Add the chipotle paste, cumin, coriander, and cinnamon to the lamb. Stir and cook for 1 minute, you want those spices to toast in the fat and go fragrant. Add the tomato paste, sugar and stir again. Pour in the stock and hot sauce, stir everything together, and bring to a simmer. Cook for 5 to 8 minutes until the liquid reduces into a rich, punchy, slightly saucy mince. You want it saucy but not wet think bolognese. Taste and season.

Now for the hero move. Place a non-stick frying pan on a medium-high heat with a drizzle of oil. Spoon a little of the sauce from the lamb mince into a shallow bowl and mix in a splash more hot sauce. Dip a corn tortilla into the jus so it soaks up that gorgeous colour and flavour on both sides. Lay it in the hot pan, scatter a handful of grated cheddar followed by a spoon of the lamb over one half, then fold it over into a half-moon. Press it down gently. Cook for 1 to 2 minutes per side until the tortilla is golden and crispy and the cheese is molten inside. Repeat with the remaining tortillas, working in batches. Keep them warm in a low oven while you finish up.

Place all the tacos in a serving platter with the pico de gallo, a good dollop of sour cream, and a squeeze of fresh lime. Have extra hot sauce and lime wedges close by.