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
- Preheat the oven to 150°C / fan 130°C / 300°F / gas mark 2.
- Heat the oil in a large cast iron pot and sear the lamb on all sides until golden brown.
- For the Shredded Lamb: Add Adobo Sauce, chipotle paste, garlic, cumin, coriander, oregano, cloves and lamb stock.
- Bring to a boil, cover with lid and place in the oven for 6 hours.
- Remove from the oven and remove the lid.
- 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.
- In a separate dry frying pan, heat up your taco shells/tortilla wraps.
- 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