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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.”
Get more inspiration with Chef Christian’s recipes over on Youtube!
Southwest Chile Lamb Borrego Tacos
- Prep Time: 20 minutes
- Cook Time: 10 hours
- Total Time: 10 hours 20 minutes
- Yield: 12 servings 1x
Ingredients
Scale
- 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 EVOO
Instructions
- 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.
- Line your large crock pot with banana leaves, glossy side up, making sure to have plenty of leaf exposed in order to fold over.
- Place the seasoned leg of lamb inside the lined crockpot. Add garlic cloves, dried morita and ancho chiles, and shallots.
- Cover with remaining banana leaves and lid.
- Cook on low for 10 hours.
- After 10 hours the bone should pull easily.
- Remove lamb and place into large aluminum pan.
- Pour juices and all vegetables into a blender and puree.
- Shred lamb by hand and mix in pureed sauce.
- Make tacos with rice, corn or flour tortillas, pico, all the accoutrement you love. Or eat it in a bowl with tortilla chips.
- Any way you slice it, devour.
