Slow-Braised Lamb Shoulder Tacos — Tacos de Barbacoa de Borrego
Central Mexican tacos of lamb shoulder slow-braised with avocado leaf, chiles, and aromatics until the meat falls apart, served on warm corn tortillas with onion, cilantro, and consomme on the side.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toast guajillo and ancho chiles in a dry pan over medium heat 30 seconds per side until pliable. Soak in hot water 8 minutes until softened. Season lamb with salt and pepper. Roughly chop tomatoes, onion, and peel garlic. Blend drained chiles with tomatoes, onion, garlic, oregano, cumin, cloves, allspice, salt, and 240ml soaking liquid until smooth.
Sear
Heat oil in a heavy lidded pan over medium-high heat 1 minute. Sear lamb in two batches, 3 minutes per side until deeply browned, transferring each batch to a plate.
Braise
Return all lamb to pan with chile sauce, bay leaves, and stock. Bring to simmer over medium-high heat, then reduce to medium-low, cover, and braise 40 minutes until lamb is fork-tender and shreds easily.
Skim
Lift lamb onto a board and shred coarsely with two forks. Skim excess fat from braising liquid. Reserve 300ml as consomme. Mix shredded lamb back into remaining sauce, stirring until evenly glossy.
Char
Char corn tortillas directly over a gas flame or in a dry skillet over medium-high heat 20 seconds per side until dark spots appear and they become pliable. While tortillas char, finely dice onion and chop cilantro.
Plate
Divide lamb between warm tortillas and top with diced onion and cilantro. Serve with lime wedges and warm consomme on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.