Local Lamb Barbacoa Tacos Recipe
With a Chile de arbol sauce, cilantro onions, cotija cheese, radish, spinach, rice and refried beans
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Ingredients
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Taco Filling
Chile de Arbol Sauce
Taco Toppings
Sides
Method
Cook the Lamb
- 1
- 2
Simmer
Reduce heat to low, cover, and simmer for about 2-3 hours, or until the lamb is tender and easily shredded.
- 3
Make the Chile de Arbol Sauce
- 4
Soak Chiles
In a small saucepan, boil water and soak the dried chile de arbol for about 10 minutes until softened.
- 5
Blend the Sauce
In a blender, combine the soaked chiles, garlic cloves, lime juice, salt, and 1 cup of the soaking water. Blend until smooth.
Prepare Tacos
- 6
Warm Tortillas
Heat the corn tortillas on a skillet until warm and pliable.
- 7
Assemble Tacos
Fill each tortilla with shredded lamb, then top with cilantro, onion, cotija cheese, radish, and spinach.
- 8
Serve
Serve tacos with a side of rice and refried beans, drizzling with chile de arbol sauce to taste.
