MEXICAN PULLED LAMB TACOS

Prep Time 10 minutes - 8 hours - Serves 6-8


Forget pulled pork, it’s all about pulled lamb. Cooked low and slow for 8 hours in a beautiful spice mix. Then stuffed into a wrap, quickly followed by being stuffed in your mouth. It’s sooooo good, you're going to love it.

So head down to your local butchers and pick up a shoulder of lamb, you won’t regret it.


Lamb Ingredients

  • Half shoulder of lamb, around 1.3kg.

  • 1 tbsp of ground coriander.

  • 1 tbsp of smoked paprika.

  • 1 tbsp of cumin.

  • 1 tbsp of dried oregano.

  • 1 lamb stockpot.

  • 1 tbsp of tomato purée.

  • 2 tbsp of honey.

  • 2 tbsp of chipotle paste.

  • Chilli flakes or chilli powder to taste.

  • 400g tin of chopped tomatoes.

  • Juice and zest of 4 limes.

  • 2 red onions, thinly sliced.

  • 3 garlic cloves, roughly chopped.

Pickle Ingredients

  • 2 echalion shallots sliced into rings or 1 small onion thinly sliced.

  • 1 long red chilli, sliced.

  • 3 radishes, sliced.

  • 150ml of white wine vinegar.

  • 1 tbsp of caster sugar.

Serve With

  • Tortilla wraps.

  • Smashed avocados.

  • Fresh coriander.

  • Lime wedges.

  • Feta.

Method

  1. Place all the lamb ingredients, apart from the lamb into a slow cooker and season with salt and pepper. Take the empty tin of tomatoes and fill it halfway with water then add. Mix everything together then add the lamb and coat in the sauce. Pop into a slow cooker with the lid on. Set the cooker to low and leave for 7-8 hours or till super tender.

  2. Once the lamb is tender pull out the bone then using 2 fork’s shred the lamb. Discarding any large pieces of fat. If your slow cooker has a hob-safe bowl pop it on the hob over a high heat and reduce the sauce for 10-15 minutes. If you don’t have a hob-safe bowl just transfer the mixture to a saucepan.

  3. Once ready check for seasoning then build your tacos, topping off with the pickle. To make the pickle, simply mix everything together and leave for 30 minutes.

 

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