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.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
Finish
Remove lamb and shred meat coarsely, discarding bone. Return shredded lamb to braising juices and stir to coat evenly with sauce.
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.