Step 1: Prepare the Chilies

• Heat a dry skillet over medium heat and toast the dried chilies for about 1-2 minutes per side until fragrant.
• Remove the chilies from the skillet and transfer them to a bowl. Cover with hot water and let them soak for 15-20 minutes until softened.
• Once softened, drain the chilies and transfer them to a blender along with the minced garlic, oregano, cumin, coriander, smoked paprika, and a cup of the broth. Blend until smooth.

Step 2: Cook the Lamb

• Season the lamb chunks with salt and pepper.
• Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and cook until softened, about 3-4 minutes.
• Add the seasoned lamb chunks to the pot and brown on all sides, about 5-6 minutes.
• Pour the blended chili mixture over the browned lamb and add the remaining broth. Bring to a simmer, then reduce the heat to low, cover, and let it cook for 2-3 hours until the lamb is tender and falls apart easily.

Step 3: Shred the Lamb

• Once the lamb is tender, use two forks to shred it directly in the pot. Stir to combine the shredded lamb with the flavorful sauce.
• Continue to simmer, uncovered, for an additional 20-30 minutes to allow the flavors to meld together and the sauce to thicken slightly.

Step 4: Assemble the Tacos

• Warm the corn tortillas on a dry skillet or griddle until soft and pliable.
• Spoon some of the lamb birria onto each tortilla and fold it over.
• Serve the tacos with chopped onion, cilantro, lime wedges, sliced radishes, and your favorite salsa or hot sauce on the side.