Tacos de Barbacoa de Borrego (Slow-Cooked Lamb Tacos)

• 900 g Lamb shoulder, boneless
• 1 large White onion
• 4 cloves Garlic
• 2 tbsp Guajillo chili powder
• 2 tsp Ground cumin
• 1 large Lime
• 12 pieces Corn tortillas
• 20 g Fresh coriander

1. Cut the lamb into large chunks. Slice half the onion and add it to the slow cooker with the lamb. Crush the garlic and add it along with the guajillo chilli powder, ground cumin, 250 ml water, and 1 tsp salt.
2. Cover and cook on low for 3 hours, or until the lamb is very tender and pulls apart easily. Turn the lamb once halfway through if you can. If the sauce looks dry at any point, add a splash more water.
3. Lift the lamb out to a bowl and shred it with two forks. Pour the cooking juices, onion and garlic into a blender and blend until smooth. Taste and season with a little more salt if needed, then stir most of the sauce back through the lamb, keeping a little to spoon over at the table.
4. Finely chop the remaining onion and the fresh coriander. Cut the lime into wedges. Warm the corn tortillas in a dry pan or directly over a low flame, turning until pliable and lightly toasted.
5. Fill each tortilla with the lamb barbacoa and spoon over a little extra sauce. Top with the chopped onion and coriander, then finish with a squeeze of lime. Serve straight away while hot and juicy.

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