Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Char the sauce veggies
Crank your broiler to high. Quarter the Spanish onion and the tomatoes, husk and rinse the tomatillos, and peel the garlic. Spread it all on a foil-lined baking sheet and broil about 7 minutes, until everything is blistered and charred in spots. This is where all the smoky depth comes from, so don't be shy about the char.
- 2
Toast and soften the chiles
Stem the New Mexico and ancho chiles. Toast them in a dry skillet over medium-low heat for about 1 minute, just until fragrant, flipping so they don't scorch. Drop them into a saucepan, cover with the water, and boil for 15 minutes until soft, then drain.
- 3
Blend the Chile Colorado
Pile the charred veggies and softened chiles into a blender, working in batches with about three-quarters cup of water per batch, and blend until smooth. Season with salt to taste. You just made the sauce that does all the heavy lifting here.
- 4
Season and sauce the lamb
Preheat the oven to 350 degrees F and line a roasting pan with foil. Rub the agave nectar all over the lamb leg and season it generously with salt. Pour about 2 cups of the Chile Colorado sauce over the meat and rub it into every side.
- 5
Low and slow roast
Set the lamb fat-side up in the pan and seal it tight with two layers of foil. Roast for 3 hours, until the meat is fall-apart tender. The foil traps the steam so the lamb basically braises in its own chile-spiked juices.
- 6
Rest and shred
Let the lamb rest 30 minutes, then shred it with two forks or your fingers, tossing out any big pieces of fat. Pull it back through the saucy pan juices so every strand is coated.
- 7
Build the tacos
Warm the corn tortillas on a hot comal or skillet until soft and a little toasty. Pile on the lamb, add cubed avocado, a drizzle of warm Chile Colorado sauce, a handful of chopped cilantro, and a hard squeeze of lime.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Lamb Barbacoa Tacos with Chile Colorado
Created by: TacoEveryDay
Ingredients
- 1 Spanish onion
- 3 tomatillos
- 2 tomatoes
- 3 garlic cloves
- 4 New Mexico chiles
- 4 ancho chiles
- 1 1/2 cup water
- salt
- 2 1/2 lb boneless lamb leg
- 2 tbsp agave nectar
- 16 corn tortillas
- 2 avocados
- 2 limes
- cilantro
Instructions
- Char the sauce veggiesCrank your broiler to high. Quarter the Spanish onion and the tomatoes, husk and rinse the tomatillos, and peel the garlic. Spread it all on a foil-lined baking sheet and broil about 7 minutes, until everything is blistered and charred in spots. This is where all the smoky depth comes from, so don't be shy about the char.
- Toast and soften the chilesStem the New Mexico and ancho chiles. Toast them in a dry skillet over medium-low heat for about 1 minute, just until fragrant, flipping so they don't scorch. Drop them into a saucepan, cover with the water, and boil for 15 minutes until soft, then drain.
- Blend the Chile ColoradoPile the charred veggies and softened chiles into a blender, working in batches with about three-quarters cup of water per batch, and blend until smooth. Season with salt to taste. You just made the sauce that does all the heavy lifting here.
- Season and sauce the lambPreheat the oven to 350 degrees F and line a roasting pan with foil. Rub the agave nectar all over the lamb leg and season it generously with salt. Pour about 2 cups of the Chile Colorado sauce over the meat and rub it into every side.
- Low and slow roastSet the lamb fat-side up in the pan and seal it tight with two layers of foil. Roast for 3 hours, until the meat is fall-apart tender. The foil traps the steam so the lamb basically braises in its own chile-spiked juices.
- Rest and shredLet the lamb rest 30 minutes, then shred it with two forks or your fingers, tossing out any big pieces of fat. Pull it back through the saucy pan juices so every strand is coated.
- Build the tacosWarm the corn tortillas on a hot comal or skillet until soft and a little toasty. Pile on the lamb, add cubed avocado, a drizzle of warm Chile Colorado sauce, a handful of chopped cilantro, and a hard squeeze of lime.