Slow-Cooked Lamb Barbacoa Tacos

Ingredients

• 800 g lamb shoulder
• 3 tbsp chipotle paste
• 2 tsp ground cumin
• 1 tsp dried oregano
• 4 clove garlic cloves
• 300 ml beef stock
• 8 small corn tortillas
• 1 white onion
• 20 g fresh coriander
• 2 lime

Method

1. 1

   Blend together the chipotle paste, crushed garlic, cumin, oregano, salt, and pepper to form a marinade.

2. 2

   Score the lamb shoulder all over and rub the marinade in thoroughly.

3. 3

   Place the lamb in a deep roasting tin, pour in the beef stock, cover tightly with foil, and slow-roast at 150°C (fan 130°C) for 4 hours until meltingly tender.

4. 4

   Shred the lamb using two forks and stir through the reduced cooking juices.

5. 5

   Finely dice the white onion and mix with chopped fresh coriander and lime juice.

6. 6

   Warm the tortillas and fill with shredded lamb. Top with the onion and coriander salsa and serve with lime wedges.