Ingredients
– 4 tablespoons vegetable oil
– 2.2 kilograms bone-in shoulder of lamb
– 1 tablespoon adobo paste
– 1 tablespoon chipotle paste
– 4 cloves garlic, peeled and minced
– 1 tablespoon cumin
– 1 teaspoon ground coriander
– 1 tablespoon dried oregano
– 480 milliliters chicken or lamb stock
– 1 teaspoon salt
– 1 teaspoon ground black pepper
– 1/4 teaspoon ground cloves
– Juice of 2 limes
– 10-12 soft tacos, warmed
– 1 red onion, peeled and sliced
– 4 tablespoons chopped fresh coriander
– 2 jalapenos, sliced
– 10 cherry tomatoes, quartered
– 4 tablespoons salsa
– 120 milliliters sour cream
– 200 grams guacamole, store-bought or homemade
– 2 limes, sliced into wedges
Instructions
1-Heat 2 tablespoons of vegetable oil in a large frying pan and sear the lamb on all sides to lock in the flavors.
2-Add the adobo paste, chipotle paste, garlic, cumin, ground coriander, oregano, stock, salt, pepper, ground cloves, and lime juice to the pan, mixing them well.
3-Bring the mixture to a boil, then carefully transfer everything to a slow cooker for even cooking.
4-Set the slow cooker to low for 8-9 hours or high for 6 hours, allowing the lamb to become tender and infused with spices.
5-Once done, remove the lamb from the cooker and shred the meat using two forks, making sure to discard the bones.
6-Heat the remaining 2 tablespoons of oil in a frying pan over high heat and fry the shredded lamb until it’s crisp and golden, which takes about 3-4 minutes.
7-Assemble the tacos by dividing the shredded meat among the warmed tortillas, drizzling with some cooking sauce, and adding toppings like red onion, fresh coriander, jalapenos, tomatoes, salsa, sour cream, and guacamole.
8-Serve immediately with lime wedges for a fresh finish.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔥 For oven cooking, use a heavy pan with lid at 160°C for 3 hours, adding extra stock as needed.
❄️ Prepare in advance up to shredding; refrigerate up to 2 days or freeze with cooking liquid.
🍳 Fry shredded lamb before serving for enhanced texture and flavor.
- Prep Time: 15 minutes
- Cooking Time: 6 hours (high) or 8-9 hours (low)
- Cook Time: 6 hours
- Category: Main Course
- Method: Searing and slow cooking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 taco filling portion
- Calories: 385 kcal
- Sugar: 3 g
- Sodium: 1069 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 87 mg