Okay, I am starting off with a disclaimer about this recipe for Slow Cooker Barbacoa Style Lamb Tacos.  I know!  I Know!  It should have been slowly smoked in a pit in the earth or on the grill;  but, I didn’t have the earth to dig a pit and we are out of gas for the grill.  I did the next best thing, and it came out amazingly delicious!  Trust me on this one.

 

Slow Cooker Barbacoa Style Lamb Tacos  |  Chez Us

Barbacoa basically is the way of cooking meat, and it originated in the Caribbean.  It is the word from where barbecue came from.  In Mexico, typically meat such as whole sheep are slow-cooked over an open fire or in a hole dug in the ground, that has been covered with leaves and the meat is steamed until very tender.  As I mentioned previously, since I do not have any earth to dig a hole or gas in the grill (major fail) I used the slow cooker to make the lamb shoulder moist and tender.  Yes, the trusty slow-cooker.  The day before I cooked the lamb, I marinated it overnight in a mixture of onions, garlic, cinnamon, Mexican oregano and guajillo peppers.   It smelled heavenly as I slide it into the refrigerator to mingle.  The next morning, I woke up, place everything into the slow cooker and forgot about it.  All day, the slow cooker worked it’s magic.  By the time we got home, the house smelled like the south of the border and all we had to do was break open a couple ice cold beers and put the toppings together.  

Typically, barbacoa is served with a little diced onion, cilantro and a tomatillo salsa.  I served it on corn tortillas with a jicama and red onion slaw, avocado pieces, some cilantro and little hot sauce.  Yep, it is pure perfection!

Happy Taco Tuesday!

 

 

 

 

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