Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close up of mexican lamb tacos in a soft tortilla

Lamb Tacos


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Michelle Minnaar
  • Total Time: 6 hours 20 minutes
  • Yield: 10 1x
  • Diet: Gluten Free

Description

Learn how to make mouth watering Mexican lamb tacos. Lamb shoulder slow cooked in adobo and chipotle sauce, filling a tortilla wrap. Finish off with your favourite toppings such as sour cream and guacamole.


Ingredients

Units Scale

Mexican Shredded Lamb

  • 30ml (2 tbsp) vegetable oil
  • 2kg (4lbs) shoulder of lamb
  • 15ml (1 tbsp) adobo sauce
  • 15ml (1 tbsp) chipotle paste
  • 4 cloves garlic, peeled and crushed
  • 6g (1 tbsp) ground cumin
  • 6g (1 tbsp) ground coriander
  • 6g (1 tbsp) dried oregano
  • 1g (1/2 tsp) ground cloves
  • 500ml (2 cups) lamb stock
  • 2 limes, juiced

To Serve

  • 20 small tortilla wraps or 10 large tortilla wraps
  • Cilantro
  • Fried onions
  • Cherry tomatoes
  • Jalapenos
  • Sour cream
  • Lime wedges
  • Salsa
  • Guacamole

Instructions

  1. Preheat the oven to 150°C / fan 130°C / 300°F / gas mark 2. 
  2. Heat the oil in a large cast iron pot and sear the lamb on all sides until golden brown. 
  3. For the Shredded Lamb: Add Adobo Sauce, chipotle paste, garlic, cumin, coriander, oregano, cloves and lamb stock. 
  4. Bring to a boil, cover with lid and place in the oven for 6 hours. 
  5. Remove from the oven and remove the lid. 
  6. Shred the meat with two forks. If the meat doesn’t give easily, place the lidded pot back in the oven for another 30 minutes, then shred.
  7. In a separate dry frying pan, heat up your taco shells/tortilla wraps.
  8. Assembling the Lamb Tacos: Place a line of shredded lamb down the tortilla and top with your favourite ingredients. Ideas are listed above. Enjoy!

Notes

  • You can buy the lamb shoulder deboned or bone-in, it doesn’t matter. After it’s been cooked the meat will simply slide off the bone. 
  • If you can’t get hold of lamb stock, you can use chicken or vegetable stock.
  • If the sauce is still on the loose side after shredding the meat, place the pot over medium heat and stir continuously until desired consistency is achieved. 
  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Category: Main Course
  • Method: Roast
  • Cuisine: Mexican

Nutrition

  • Serving Size:
  • Calories: 618
  • Sugar: 1 g
  • Sodium: 220.4 mg
  • Fat: 50.4 g
  • Saturated Fat: 22.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 4 g
  • Fiber: 0.5 g
  • Protein: 34.8 g
  • Cholesterol: 147.7 mg