Feed the whole crowd with these classic slow-cooked lamb barbecue tacos! Developed by Chef Yvette Marquez-Sharpnack, author of MuyBuenoCookbook.com
Total Cook Time: 3 Hours 15 Minutes
Servings: 8 to 12
1 Spanish onion, quartered
3 tomatillos, husked, washed, and halved
2 tomatoes, quartered
3 garlic cloves, peeled
One 28-ounce can Las Palmas® Red Enchilada Sauce
4 pounds lamb leg or flank steak
2 tablespoons agave nectar
16 to 24 corn tortillas
chopped fresh cilantro
Chopped white onion
- Preheat the broiler.
- Put the onions, tomatillos, tomatoes, and garlic on a baking sheet. Put the baking sheet under the broiler and cook without turning until vegetables start to get charred, about 7 to 10 minutes. Remove, set aside, and let cool to room temperature.
- Combine the vegetables and Las Palmas® Red Enchilada Sauce in a blender (you’ll have to work in two batches) and puree until the mixture is smooth. Season with salt.
- Preheat oven to 350 degrees F.
- Put the meat (fat side up) in a roasting pan or oven safe dish.
- Rub agave nectar on the meat and generously season the meat with salt. Pour 2 cups of sauce over the meat and rub it on all sides. Reserve remaining sauce as a salsa topping.
- Seal the pan with two layers of foil creating a tight seal, and cook in the oven for 3 hours until meat is very tender.
- Take the pan from the oven and let the meat rest for about 30 minutes.
- When it’s cool enough to handle, coarsely shred the meat with your fingers or forks, discarding any fat.
- Set out all the toppings in separate bowls and serve with the shredded meat. Warm up leftover sauce for a salsa topping and let everyone prepare their own tacos.