American · Dinner
Tex-Mex Lamb Barbacoa
A Tex-Mex pit house classic, lamb shoulder slow-braised in a chipotle and cumin broth until falling apart, served in warm corn tortillas with pickled red onion and salsa verde.
$
20 minsPrep
2 hrs 30 minsCook
2 hrs 50 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
22gFat
38gCarbs
5gSugar
5gFiber
780mgSodium
105mgChol
Goes well with
Syrah, Northern RhôneSyrah, Northern Rhône — A medium-bodied...
local
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international
Instructions
1
Prep
Thinly slice red onion and combine with red wine vinegar, sugar, and salt in a bowl; set aside. Blend tomatillos, jalapeño, coriander, garlic, lime juice, and salt until smooth; refrigerate. Mix chipotle chillies, cumin, paprika, oregano, garlic powder, salt, and pepper together.
2
Sear
Rub spice mixture all over lamb shoulder. Heat oil in a heavy pot over high heat and sear lamb 3–4 minutes per side until deeply browned on all surfaces.
3
Braise
Add stock to the pot, cover tightly, and braise over very low heat for 2 hours 15 minutes until meat is completely tender and falling from the bone. While lamb braises, warm corn tortillas in a dry pan 20 seconds per side.
4
Finish
Remove lamb and shred meat coarsely, discarding bone. Return shredded lamb to braising juices and stir to coat evenly with sauce.
5
Plate
Fill warm tortillas with barbacoa lamb, top with pickled red onion and salsa verde, scatter fresh coriander over, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 600g (21 oz) bone-in lamb shoulder
- 6 small corn tortillas
- 2 chipotle chillies in adobo sauce
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp dried oregano
- 0.5 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 300ml (1 1/4 cup) chicken or lamb stock
- 1 tbsp vegetable oil
- 1 small red onion
- 60ml (1/4 cup) red wine vinegar
- 1 tsp caster sugar
- 150g (5.3 oz) tomatillos
- 1 fresh jalapeño
- 2 tbsp fresh coriander
- 1 garlic clove
- 1 tbsp lime juice