Nicky's Kitchen SanctuaryLamb Barbacoa Recipe
What you'll need
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Ingredients
Serves 10- 1 red onion (peeled and sliced)
- 1 tbsp dried oregano
- 1 tsp ground coriander
- 10 cherry tomatoes (quartered)
- 2 jalapenos (sliced)
- 2 limes (sliced into wedges)
- 4 cloves garlic (peeled and minced)
- 4 tbsp chopped fresh coriander
- juice of 2 limes ((about 4 tbsps of fresh lime juice))
- 2.2 kg (4.8 lbs) bone-in shoulder of Welsh lamb
- 480 ml (2 cups) chicken or lamb stock
- 120 ml (1/2 cup) sour cream
- 4 tbsp salsa
- 1 tbsp cumin
- 1 tsp ground black pepper
- 1 tsp salt
- 1/4 tsp ground cloves
- 4 tbsp vegetable oil
- 1 tbsp adobo paste
- 1 tbsp chipotle paste
- 10-12 soft tacos (warmed)
- 200 g (1 cup) guacamole (– shop-bought or homemade guacamole)
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Steps
- Step 1
Heat 2 tbsp of oil in a large frying pan. Add the lamb and sear on all sides.
- Step 2
Add the adobo paste, chipotle paste, minced garlic, cumin, coriander, oregano, stock, salt, pepper, cloves, and lime juice to the pan.
- Step 3
Bring to the boil, then turn off the heat and transfer to a slow cooker. Cook on low for 8-9 hours or high for 6 hours (see tip below for cooking in the oven).
- Step 4
Once cooked, remove the lamb from the slow cooker.
- Step 5
Place on a board and shred the meat using two forks. Discard the bones.
- Step 6
Heat the remaining 2 tbsp oil in a large frying pan over a high heat. Fry the shredded lamb for 3-4 minutes, turning every minute or so, until crisp and golden.
- Step 7
Divide the meat between warmed tacos and drizzle on some of the sauce from the slow cooker.
- Step 8
Top with red onion, fresh coriander, jalapenos, tomatoes, salsa, sour cream, and guacamole.
- Step 9
Serve with wedges of lime.
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Heat 2 tbsp of oil in a large frying pan. Add the lamb and sear on all sides.
Source: Nicky's Kitchen Sanctuary
