Slow-Braised Lamb Tacos

Ingredients

• 1 lb lb lamb shoulder, trimmed
• 1 tbsp tbsp chipotle in adobo, minced
• 1 tsp tsp ground cumin
• 1 tsp tsp dried oregano
• 3 cloves garlic, minced
• 1 cup cup chicken or vegetable broth
• 1 lime
• 8 large romaine lettuce leaves
• 1 tomato, diced
• 1/4 cup cup red onion, finely diced
• 2 tbsp tbsp fresh cilantro
• 1 tbsp tbsp olive oil
• 1 tsp tsp salt

Instructions

1. 1

   Season lamb with salt, cumin, and oregano.

2. 2

   Sear lamb in olive oil in a Dutch oven over medium-high heat until browned on all sides, about 6 minutes.

3. 3

   Add garlic and chipotle; cook 1 minute until fragrant.

4. 4

   Pour in broth, cover, and braise on low heat for 75 minutes until lamb shreds easily.

5. 5

   Shred the lamb with two forks and stir into the cooking liquid with a squeeze of lime.

6. 6

   Mix tomato, red onion, cilantro, and remaining lime juice for pico de gallo.

7. 7

   Spoon lamb into lettuce leaves, top with pico de gallo, and serve.