Lamb Barbacoa is a traditional dish from the Oaxacan region of Mexico that results in rich, flavorful meat perfect for tacos. Here, lamb shoulder is slow-cooked in a marinade made with chipotle, apple cider vinegar, orange juice and aromatic herbs and spices. Orange juice tenderizes the meat and lends a warm sweetness just under the spice. Serve shredded on taco shells with onion, cilantro and lime for a little handheld heaven.
Slow Cooker Lamb Barbacoa Tacos
- 1-1/2 lbs. lamb shoulder fat trimmed
- ¼ cup beef broth
- 1 Tbsp. apple cider vinegar
- 2 Tbsp. orange juice
- 1/2 tsp. chipotle hot sauce
- 2 garlic cloves peeled and minced
- 1/2 Tbsp. ground cumin
- 1/8 tsp. ground coriander
- 1/2 Tbsp. dried oregano
- ¼ tsp. chipotle powder
- 1 tsp. kosher salt
- ½ tsp. black pepper
- 2 bay leaves
- 1/2 white onion finely diced
- 1 bunch fresh cilantro chopped
- 12 corn or flour taco shells
- 1-2 limes cut
Cut trimmed lamb into large chunks.
In bowl, whisk together broth, vinegar, orange juice, hot sauce, garlic, cumin, coriander, oregano, chipotle powder, salt and pepper until well combined.
Place lamb in slow cooker set to low, add bay leaves and pour in liquid mixture. Cook 5-6 hours.
Remove lamb to large bowl, let cool and shred.
Skim fat and bay leaves from liquid and remove; add ¼-1/2 cup of liquid to shredded meat and toss to moisten. (Note: There should not be visible liquid.)
Serve in taco shells and garnish with white onion, cilantro and squeeze of lime.