Lamb Tacos

Ingredients

• 2 lb boneless lamb shoulder
• 1 onion
• 4 clove garlic
• 2 tsp cumin
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• 1 cup chicken broth
• 1 lime
• 12 corn tortillas
• ¼ cup fresh cilantro (optional)
• ½ red onion (optional)
• ¼ cup cotija cheese (optional)

Steps

1. Trim excess fat from lamb shoulder and cut into 2-inch chunks.
2. In a slow cooker, combine lamb, chopped onion, minced garlic, cumin, chili powder, smoked paprika, oregano, salt, pepper, and chicken broth. Stir to coat.
3. Cook on low for 6-8 hours or on high for 3-4 hours, until the lamb is very tender and easily shredded.
4. Remove lamb from the slow cooker and shred with two forks. Return shredded lamb to the juices in the slow cooker and squeeze in the juice of one lime.
5. Warm tortillas on a griddle or in a microwave. Serve shredded lamb in warm tortillas, garnished with chopped cilantro, diced red onion, and crumbled cotija cheese, if desired.