25-Min Barbacoa Lamb Tacos
Shredded lamb shoulder seared until caramelized, then simmered in a quick spiced broth until tender. Serve with warm tortillas, chips, salsa, and a cold soda for an instant taco feast.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.5 lbs lamb shoulder, cut into 2-inch chunks
- 1.5 cups beef or lamb broth
- 3 whole dried guajillo or ancho chiles, deseeded
- 6 whole garlic cloves
- 1 whole lime (juiced)
- 1 serving warm flour or corn tortillas, salsa, tortilla chips, and sangria
Instructions
- 1
Heat oil in a large skillet over medium-high until shimmering. Working in batches, sear lamb chunks without moving until edges are deeply browned, 90 seconds per side.
- 2
Remove lamb to a plate. Add dried chiles and garlic to the same skillet, toast for 1 minute until fragrant, then pour in broth.
- 3
Return lamb to the skillet, bring to a simmer, then reduce heat to medium-low. Cover and cook for 12 minutes until meat shreds easily with a fork.
- 4
Remove from heat. Shred meat directly in the broth using two forks, breaking chiles apart as you go. Squeeze lime juice over top.
- 5
Serve shredded lamb in warm tortillas with salsa and tortilla chips on the side. Pour sangria over ice.
Tools you’ll need
- 12-inch heavy skillet with lid
- tongs
- two forks for shredding
- plate
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