MLA Barbacoa Lamb Tacos

Method

For Braised Lamb Shoulder:

1. Preheat & Season
   • Preheat oven to 170°C.
   • Pat lamb shoulder dry and season with salt and pepper.
2. Sear the Lamb
   • In a Dutch oven, heat olive oil over medium-high heat.
   • Sear lamb shoulder on all sides (about 4–5 minutes per side). Remove and set aside.
3. Sauté Aromatics
   • In the same pot, lower heat and add onion and garlic.
   • Cook 5–7 minutes until softened and slightly golden.
4. Braise
   • Return lamb to the pot. Add water and bay leaves (liquid should reach halfway up the meat).
   • Bring to simmer, cover, and transfer to oven.
5. Slow Cook
   • Braise for 2.5 to 3 hours until fork-tender.
6. Rest & Shred
   • Remove from pot and rest for 10 minutes.
   • Shred with two forks and discard bones. Optionally reduce braising liquid into a sauce.

For Adobo Sauce:

1. Prepare Chilies
   • Remove seeds and stems.
   • Boil for 2 minutes, then cover and let soften.
2. Toast Spices
   • Toast in a dry pan until fragrant (1–2 minutes).
3. Char Tomatoes
   • BBQ tomatoes until skin is charred and blistered.
4. Blend & Cook
   • Blend softened chilies, toasted spices, and tomatoes.
   • Simmer with a bit of beef stock for 1 hour to deepen flavour.

For Assembling the Tacos:

1. Mix shredded lamb shoulder with adobo sauce.
2. Warm tortillas in a skillet (30 sec per side).
3. Fill tortillas with lamb.
4. Top with cilantro, onion, salsa, and pickles.
5. Add a squeeze of lime and serve with hot sauce on the side.