Taste Test: Can These Lamb Barbacoa Tacos Make You Drool?
These tacos will make you scream for more!
Things to know:
What is barbacoa in tacos?
Barbacoa tacos are a popular Mexican street food featuring tender, slow-cooked, shredded meat (traditionally beef, lamb, or goat) seasoned with chiles and spices, served in warm tortillas with simple, fresh toppings like diced onion, cilantro, and a squeeze of lime juice, creating a rich, savory, and tangy flavor profile.
What toppings go on lamb barbacoa tacos?
Some recommendations are: cucumber slices, chopped olive, minced onion and chopped cilantro. Squeeze a couple of lime wedges over the tacos, garnish with a few whole cilantro leaves.
What cut of lamb is best for barbacoa?
For lamb barbacoa, the best cuts are lamb shoulder or leg of lamb, chosen for their connective tissue that breaks down during slow cooking to become fall-apart tender, with shoulder being very common for its fat and flavor, often used boneless or bone-in. Shanks are also used for a richer broth, while traditionally, the whole head or other parts of the sheep/goat were cooked in an earth oven, but shoulder is the go-to for modern recipe.
Did the Aztecs invent tacos?
Yes, the Aztecs (and other Mesoamerican peoples) essentially invented the taco by using corn tortillas as edible spoons or wrappers for fillings like fish, insects, and beans, long before Europeans arrived, with the word “taco” possibly coming from the Nahuatl word for “half” or “in the middle” (tlahco). While the concept is ancient, the modern hard-shell taco is a later American innovation, but the soft, folded tortilla is a direct descendant of these indigenous traditions.
Who ate the most tacos in the world?
While Mexico is the origin and capital of tacos, surprisingly, Norway is often cited as eating the most tacos per capita, largely due due to their popular “Taco Friday” (Tacofredag), while Sweden is a close contender with similar weekly taco habits. For individual eating feats, competitive eater Joey Chestnut holds records, devouring 126 tacos in 8 minutes.
Ingredients:
3 –5 lb lamb shoulder (bone-in or boneless)
1 T salt
1 T olive oil (We used annatto infused oil)
one large onion, sliced
one orange, sliced
Barbacoa Marinade
4 dried ancho chilies -or guajillo chilies ( milder) or mulatto chiles
1 chipotle pepper in adobo (from a can) plus 2–3 tablespoons of the adobo ( you can always add more at the end of cooking if not sure)
6 cloves garlic
2 cups chicken or beef broth or water (We used Better than Bouillon Smoky Chipotle)
Juice from one orange
2 T cumin seeds
2 T coriander seeds
1 T chili powder (We used chipotle)
1 T Mexican epazote
2 T dried Mexican oregano
2 t salt
1 t cinnamon
1 T apple cider vinegar
1 T brown sugar
INSTRUCTIONS
1. Preheat oven to 325F.
2. Score the fat on the lamb.
3. Generously season all sides of the lamb shoulder with salt. Set on counter while you make the marinade.
4. In a dry skillet on medium heat, toast the cumin and coriander seeds for about 30 seconds, or until aromatic. Set aside to cool, then crush in a mortar and pestle.
5. De-stem the dried chilies, break them in half and discard the seeds ( you don’t need to remove every single one, a few strays are OK). Break the chilies apart into smaller pieces and add to the blender ( dry) with the remaining marinade ingredients. Blend until very smooth, for a full minute.
6. Heat dutch oven to medium-high heat and add oil.
7. Sear the salted lamb shoulder, patiently browning each side to create a deep colored crust. DO NOT SKIP THIS STEP! ( It is the secret to sealing in the juices and creating flavor!)
8. Once all sides are seared, nestle the onion and orange slices all around it along with bay leaves. Pour the marinade over top and shake the dutch oven to get the marinade to the bottom.
9. Cover tightly and bake in a 325F oven for 3½-4 ½ hours. Roast is done when meat pulls apart easily. Pull the meat off the bones and discard any fat. Tear into smaller pieces and place into an oven proof serving dish.
10. Strain 1-2 cups of the marinade and pour over the meat keeping it moist. Taste the lamb and adjust salt and heat. If it tastes bland add salt.
11. Keep warm in oven until ready to serve. I like to leave this uncovered so the meat gets a little crispy on the top. Garnish with onions and cilantro if you like.
12. Make Chipotle Lime Crema (ingredients below) by stirring ingredients together until smooth. Set aside (refrigerate if making well ahead of time).
Chipotle Lime Crema
½ cup Mexican crema or sour cream
1 T fresh lime juice about (½ lime)
½ t finely grated fresh lime zest
¼ t kosher salt plus more to taste
Equipment used:
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