Slow Cooker Lamb Barbacoa Tacos
Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
Servings: 6
Calories: 186 kcal
Ingredients
- 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
Instructions
-
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.
Recipe Notes
Get the ingredients to slow cook these special tacos!
Nutrition Facts
Slow Cooker Lamb Barbacoa Tacos
Amount Per Serving
Calories 186
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g10%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 24mg8%
Sodium 477mg20%
Potassium 261mg7%
Carbohydrates 20g7%
Fiber 3g12%
Sugar 1g1%
Protein 10g20%
Vitamin A 145IU3%
Vitamin C 7mg8%
Calcium 73mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.