Slow-Cooked Lamb Barbacoa Tacos
Ingredients
- 800 g lamb shoulder
- 3 tbsp chipotle paste
- 2 tsp ground cumin
- 1 tsp dried oregano
- 4 garlic cloves
- 300 ml beef stock
- 8 small corn tortillas
- 1 white onion
- 20 g fresh coriander
- 2 lime
Nutrition (per serving)
- Calories
- 684 kcal
- Protein
- 39.8 g
- Carbohydrate
- 29.7 g
- of which sugars
- 4.9 g
- Fat
- 44.5 g
- of which saturates
- 20.3 g
- Fibre
- 4.5 g
- Salt
- 1.37 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blend together the chipotle paste, crushed garlic, cumin, oregano, salt, and pepper to form a marinade.
- 2
Score the lamb shoulder all over and rub the marinade in thoroughly.
- 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
Shred the lamb using two forks and stir through the reduced cooking juices.
- 5
Finely dice the white onion and mix with chopped fresh coriander and lime juice.
- 6
Warm the tortillas and fill with shredded lamb. Top with the onion and coriander salsa and serve with lime wedges.
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