Lamb Barbacoa Tacos Recipe
Soft hand-pressed shell, queso cotija, salsa verde, fried onions
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Taco Ingredients
Method
Cooking Directions
- 1
Prepare the Lamb
In a slow cooker, add the lamb shoulder, diced onion, minced garlic, chipotle peppers, cumin, oregano, salt, and black pepper. Pour in lime juice and cover with lid.
- 2
Cook the Lamb
Set the slow cooker to low and cook for 8 hours or until the lamb is tender and easily shredded.
- 3
Shred the Lamb
Once cooked, remove the lamb from the slow cooker and shred it with two forks. Return the shredded lamb to the slow cooker to absorb the flavors.
- 4
Prepare the Tortillas
While the lamb is cooking, heat a skillet over medium heat. Lightly toast the corn tortillas on each side until warm and pliable.
- 5
Assemble the Tacos
To assemble, place a generous amount of the shredded lamb on each tortilla. Top with queso cotija, salsa verde, and fried onions.
- 6
Serve
Serve the tacos warm with additional lime wedges on the side if desired.
