Description
This Simple Slow Cooker Lamb Barbacoa Tacos recipe offers tender, flavorful shredded lamb cooked low and slow with a smoky chipotle and cumin spice blend. Perfect for an easy yet impressive meal, these tacos are garnished with fresh cilantro and lime for a bright finish, making an authentic, satisfying Mexican-inspired dish.
Ingredients
Scale
Lamb and Seasoning
- 3-4 pounds Boneless lamb shoulder (Trim any excess fat and cut into large chunks.)
- 1 large Onion, finely chopped
- 4 cloves Garlic, minced
- 2-3 Chipotle peppers in adobo sauce, minced
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 1-2 teaspoons Salt (adjust according to taste)
- 0.5 teaspoon Black pepper, freshly ground
- 1 lime, juiced
For Serving
- 1 handful Fresh cilantro, chopped
- 6-8 Corn or flour tortillas (warm before serving)
Instructions
- Prepare the lamb: Trim any excess fat from the lamb shoulder and cut the meat into large chunks to ensure even cooking and easy shredding later.
- Make the spice mixture: In a large mixing bowl, combine finely chopped onion, minced garlic, chopped chipotle peppers in adobo sauce, ground cumin, dried oregano, salt, and freshly ground black pepper. Mix thoroughly to create a flavorful seasoning blend.
- Season the lamb: Add the lamb chunks to the bowl with the spice mixture and toss well to coat each piece evenly with the seasoning.
- Transfer to slow cooker: Place the seasoned lamb and any remaining spice mixture into the slow cooker, spreading it out evenly.
- Add lime juice: Pour the freshly squeezed lime juice over the lamb to add acidity and help tenderize the meat during cooking.
- Cook low and slow: Cover the slow cooker with its lid and set it to low heat. Cook the lamb for 6 to 8 hours, allowing it to become fork-tender and infused with smoky and tangy flavors.
- Check for doneness: During the last hour of cooking, check the lamb to ensure it is tender; it should shred easily with forks.
- Shred the lamb: Remove the cooked lamb chunks from the slow cooker and use two forks to shred the meat finely.
- Mix shredded lamb with juices: Return the shredded lamb to the slow cooker and stir it into the cooking juices to keep it moist and flavorful.
- Warm tortillas: Heat corn or flour tortillas in a skillet or microwave just before serving to make them soft and pliable for tacos.
- Assemble the tacos: Place warm tortillas on plates and fill them generously with shredded lamb barbacoa. Garnish with chopped fresh cilantro, diced onions (optional), and an extra squeeze of lime juice for brightness.
- Serve immediately: Enjoy these tender, smoky lamb barbacoa tacos fresh from the slow cooker for a delicious and easy meal.
Notes
- For extra heat, add more chipotle peppers or top tacos with hot sauce.
- You can prepare the lamb mixture the night before and refrigerate it to develop deeper flavors.
- Use corn tortillas for a gluten-free option.
- Leftover shredded lamb freezes well for up to 3 months.
- Serve with diced onions and extra lime wedges for a traditional garnish.
