Birria de chivo is a beloved traditional street food, usually eaten early in the day or for lunch, along with a bowl of beans and some radishes and onions. Big chunks of lamb or goat meat are rubbed with a spice blend (the recipe for which is always guarded by the family), then slowly simmered until tender with chiles and tomatoes. The meat is removed from the broth, then roasted, shredded, and served with a tequila-laced sauce and plenty of tortillas for dipping. It’s delicious, but the lengthy cooking process (not to mention finding a goat) can be daunting.
This quick variation on the idea echoes the flavors of birria but speeds up the process considerably by using spice-rubbed boneless lamb, given a quick turn on the grill. Serve slivers of the juicy pink meat with tequila-laced salsa borracha, rich with dried chile flavor, and pale-green salsa verde, a sprightly tomatillo-avocado mix. The lamb tacos taste great with black beans on the side.
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