Lamb shank birria tacos

Preheat your oven to 210°C.

To make the spice paste, put the onions in a metal oven tray with the whole red chillies, dried ancho chillies and halved tomatoes. Roast in the oven for 30 minutes until the exterior of the onions and chillies have blackened. Transfer the contents of the tray carefully to a blender. Add the garlic, vinegar, salt, cumin and coriander and blend to a smooth paste.

Place a shallow oven proof casserole on the heat and add some vegetable oil. Carefully place the lamb shanks in the pan and get them as brown as possible all over. The more colour here, the better the flavour of the final dish. Once brown, pour in the spice paste and add the beef stock. Stir to combine and

Top up the mix with the lager and beef stock.

Place into the oven and cook for 2 hours until the meat has fallen off the bone. You can remove the bones, and sinew at this point, then shred the meat into small chunks.

To serve, warm a large non-stick frying pan and add a dash of vegetable oil. Add the corn tortillas 4 at a time, cover half of each tortilla in a sprinkle of mozzarella then add a spoonful of the braised lamb meat and some red onion. Fold in half and fry gently until the tortillas are crisp. Remove from the pan and keep them warm while you fry the remaining tortillas.

Remove from the pan and garnish with sliced red onion, lime wedges and coriander leaves. Serve warm with a pot of the braising juices for dipping.