Southwest Chile Lamb Borrego Tacos

Chef Christian Gill

Servings

12 servings

Prep Time

20 minutes

Cook Time

10 hours

Cuisine

Latin/South American

Category

Main Course

Chef Christian shares his low-and-slow recipe for these Lamb Borrego Tacos, and that Southwest Chile-seasoned meat is fall-of-the-bone delicious. 

"These tacos are super simple and are meant to be meat centric. I personally love a charred pepper salsa, some cotija, white rice, and radish. Just make every day Taco Tuesday."

Southwest Chile Lamb Borrego Tacos

Ingredients

  • 1 8-12 lb Bone-in Leg of Lamb
  • 5 Banana Leaves
  • 5 Dried Morita Chilies
  • 6 Whole Cloves of Garlic
  • 2 Shallots (peeled and halved)
  • 3 Dried Ancho Chilies
  • 1/2 cup Spiceology X Derek Wolf Southwest Chile Blend

  • 1/8 cup extra virgin olive oil

Directions

  1. Score the fat side of the leg of lamb and then generously rub down with the Southwest Chile Blend. - Make sure to season all folds and crevices around the bone.
  2. Line your large crock pot with banana leaves, glossy side up, making sure to have plenty of leaf exposed in order to fold over.
  3. Place the seasoned leg of lamb inside the lined crockpot. Add garlic cloves, dried morita and ancho chiles, and shallots.
  4. Cover with remaining banana leaves and lid.
  5. Cook on low for 10 hours.
  6. After 10 hours the bone should pull easily.
  7. Remove lamb and place into large aluminum pan.
  8. Pour juices and all vegetables into a blender and puree.
  9. Shred lamb by hand and mix in pureed sauce.
  10. Make tacos with rice, corn or flour tortillas, pico, all the accoutrement you love. Or eat it in a bowl with tortilla chips.
  11. Any way you slice it, devour.