Recipe courtesy of Grand Ole BBQ y Asado

Lamb Birria Broth

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  • Level: Intermediate
  • Total: 11 hr 40 min
  • Active: 25 min
  • Yield: 3 gallons
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2 lamb shoulders

1/2 cup Argentinean salt 

2 gallons chicken stock 

1 gallon turkey stock or drippings 

2 tablespoons sesame oil 

10 cloves garlic 

10 black peppercorns 

4 ancho chiles, toasted 

4 chiles de arbol, toasted 

4 whole cloves 


Special equipment:
a smoker
  1. Preheat a smoker for cooking at 180 degrees F.
  2. Sprinkle lamb shoulders all over with Argentinean salt. Place in smoker for 6 hours.
  3. Combine the chicken and turkey stock, sesame oil, garlic, peppercorns, chiles and cloves in a large stockpot over low heat. Let simmer for 1 hour for flavors to combine. Add smoked lamb shoulders and continue cooking until meat is tender, 4 more hours.
  4. Pull shoulders from broth and turn off heat. Shred meat and reserve for tacos. Strain liquid through a fine mesh strainer, reserving liquid to serve and disposing of additional ingredients.