Simple Slow Cooker Lamb Barbacoa Tacos
A rich and flavorful dish featuring tender lamb simmered to perfection, ideal for family-friendly weeknight meals.
Servings: 6 servings
Equipment
- Slow Cooker
- Mixing Bowl
- Cutting Board
Ingredients
Lamb
- 3-4 pounds Boneless lamb shoulder Trim any excess fat and cut into large chunks.
Onion
- 1 large Onion, finely chopped Adds a base of flavor.
Garlic
- 4 cloves Garlic, minced Provides aromatic depth.
Chipotle Peppers
- 2-3 Chipotle peppers in adobo sauce, minced Adds smoky heat.
Spices
- 2 teaspoons Ground cumin For warm, earthy notes.
- 1 teaspoon Dried oregano Enhances aroma and complexity.
- 1-2 teaspoons Salt Adjust according to taste.
- 0.5 teaspoon Black pepper, freshly ground Adds subtle heat.
Lime Juice
- 1 lime Lime juice Adds acidity and helps tenderize the meat.
Cilantro
- 1 handful Fresh cilantro, chopped For garnishing the tacos.
Tortillas
- 6-8 Corn or flour tortillas Warm before serving.
Instructions
- Prepare the lamb shoulder by trimming excess fat and cutting it into large chunks.
- In a large mixing bowl, combine chopped onion, minced garlic, minced chipotle peppers, cumin, oregano, salt, and black pepper. Mix well.
- Add the lamb chunks to the bowl and toss to coat in the seasoning mixture.
- Transfer the seasoned lamb to the slow cooker and pour in any remaining spice mixture.
- Pour lime juice over the meat.
- Cover the slow cooker and set it to low heat. Cook for 6 to 8 hours.
- Check the lamb for doneness during the last hour; it should be fork-tender.
- Remove the lamb from the slow cooker and shred it using two forks.
- Return the shredded lamb to the slow cooker and mix with any remaining juices.
- Warm tortillas before serving.
- Assemble tacos with warm tortillas, barbacoa lamb, cilantro, diced onions, and lime juice.
- Serve immediately and enjoy!
Notes
For variations, consider adding jalapeños for heat, pineapple for sweetness, or avocado crema for creaminess.