Quick Lamb Barbacoa Tacos
Tender shredded lamb infused with citrus and spices, ready in under an hour. Serve in warm tortillas with onion, cilantro, and lime.
- Total time
- 50 min
- Servings
- 4
- Calories
- 485
- Protein
- 52g
Ingredients
- 2.5 lbs lamb shoulder, boneless, cut into 2-inch chunks
- 1 medium onion, halved
- 2 whole lime (juiced)
- 1 whole orange (juiced)
- 1 tbsp cumin
- 1 tbsp dried oregano
- 12 count corn tortillas
- ½ cup each fresh cilantro and diced white onion for serving
Instructions
- 1
Pat lamb dry with paper towels. Season generously with salt and pepper.
- 2
Heat 2 tbsp olive oil in a large heavy pot over medium-high until shimmering, ~90 seconds.
- 3
Working in batches, sear lamb without stirring until deeply browned, 2-3 min per batch.
- 4
Return all lamb to pot. Add onion halves, lime juice, orange juice, cumin, and oregano.
- 5
Add 1 cup water. Bring to a boil, then reduce to low and cover. Simmer 45 minutes.
- 6
Uncover and cook 5 more minutes until liquid reduces by half and lamb shreds easily with a fork.
- 7
Shred lamb with two forks directly in the pot. Discard onion. Taste and adjust salt.
- 8
Warm tortillas in a dry skillet over medium 20 seconds per side until pliable.
- 9
Fill each tortilla with shredded lamb, fresh cilantro, and diced onion. Serve immediately.
Tools you’ll need
- cutting board and knife
- paper towels
- large heavy pot with lid (5-quart minimum)
- wooden spoon
- two forks for shredding
- 12-inch skillet
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