Sort ingredients
shumentum
QR Code
Listen
Pdf
Heat 2 tbsp of oil in a large frying pan. Add the lamb and sear on all sides.
Add the adobo paste, chipotle paste, minced garlic, cumin, coriander, oregano, stock, salt, pepper, cloves, and lime juice to the pan.
Bring to the boil, then turn off the heat and transfer to a slow cooker. Cook on low for 8-9 hours or high for 6 hours.
Once cooked, remove the lamb from the slow cooker. Place on a board and shred the meat using two forks. Discard the bones.
Heat the remaining 2 tbsp oil in a large frying pan over a high heat. Fry the shredded lamb for 3-4 minutes, turning every minute or so, until crisp and golden.
Divide the meat between warmed tacos and drizzle on some of the sauce from the slow cooker.
Top with red onion, fresh coriander, jalapenos, tomatoes, salsa, sour cream, and guacamole.
Serve with wedges of lime.