Lamb Barbacoa Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender shredded lamb in spicy adobo barbacoa sauce from the slow cooker, served in soft tacos with cilantro, onion, jalapeño, and fresh toppings. A Mexican-inspired main for feeding a crowd.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 4 tbsp vegetable oil
- 2.2 kg (4.8 lbs) bone-in shoulder of Welsh lamb
- 1 tbsp adobo paste
- 1 tbsp chipotle paste
- 4 cloves garlic (peeled and minced)
- 1 tbsp cumin
- 1 tsp ground coriander
- 1 tbsp dried oregano
- 480 ml (2 cups) chicken or lamb stock
- 1 tsp salt
- 1 tsp ground black pepper
- 1/4 tsp ground cloves
- juice of 2 limes ((about 4 tbsps of fresh lime juice))
- 10-12 soft tacos (warmed)
- 1 red onion (peeled and sliced)
- 4 tbsp chopped fresh coriander
- 2 jalapenos (sliced)
- 10 cherry tomatoes (quartered)
- 4 tbsp salsa
- 120 ml (1/2 cup) sour cream
- 200 g (1 cup) guacamole (– shop-bought or homemade guacamole)
- 2 limes (sliced into wedges)
At a glance
PER SERVING · TIME 390M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 6h 15m
- Sodium
- 1107mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 766mg
- Calcium
- 164mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1107MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.