Lamb Birria Tacos

There is something almost meditative about a slow-braised meal filling the kitchen with the scent of toasted chilies and spices. We’re diving into the art of Birria, using beautiful local lamb from the Boise River and the steady, even heat of a Lodge Dutch oven. Whether you’re here for the secret to a rich consommé or just want to perfect that cheesy, toasted crunch, it’s going to be a delicious afternoon. Grab a glass of wine and a seat at the counter—let’s cook.