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Classic Lamb Barbeque Tacos

Feed the whole crowd with these classic slow-cooked lamb barbecue tacos! Developed by Chef Yvette Marquez-Sharpnack, author of

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
Julienne radishes
chopped fresh cilantro
Chopped white onion
lime wedges

  • 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.