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Southwest Chile Lamb Borrego Tacos

  • Difficulty Easy
  • Time 10 hours
Spiceology Southwest Chile Lamb Borrego Tacos Recipe

Click the play button to watch the recipe video!

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.”

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Spiceology Southwest Chile Lamb Borrego Tacos Recipe

Southwest Chile Lamb Borrego Tacos

  • Author: Chef Christian Gill
  • Prep Time: 20 minutes
  • Cook Time: 10 hours
  • Total Time: 10 hours 20 minutes
  • Yield: 12 servings 1x




  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.

Used in this Recipe

Derek Wolf Southwest Chile BBQ Rub for home cooking

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