Lamb Barbacoa Tacos with Consommé

Barbacoa and consommé

• 1.2 kg Lamb shoulder, boneless
• 2 tsp Fine sea salt
• 1 large Yellow onion
• 6 cloves Garlic
• 2 tbsp Guajillo chili powder
• 1 tbsp Ancho chili powder
• 2 tsp Ground cumin
• 2 tsp Dried oregano
• 4 Whole cloves
• 2 Bay leaves
• 2 tbsp Apple cider vinegar
• 900 ml Beef stock

To serve

• 12 Corn tortillas
• 2 Lime
• 20 g Fresh coriander

1. Heat the oven to 160°C (320°F). Pat the lamb dry and season all over with the fine sea salt.
2. Halve and thinly slice the onion. Peel the garlic cloves and lightly crush them with the side of a knife.
3. Put the lamb in a dutch oven and scatter over the onion and garlic. Add the guajillo chili powder, ancho chili powder, ground cumin, dried oregano, whole cloves and bay leaves, then pour in the apple cider vinegar and beef stock.
4. Bring the pot just to a gentle simmer on the hob, then cover with a lid and transfer to the oven. Cook for 3 hours, turning the lamb once or twice, until very tender and shreddable.
5. Lift the lamb onto a board and shred it, discarding any large pieces of fat. Strain the cooking liquid through a sieve into a saucepan, pressing on the onion and garlic to extract flavour, then discard the solids and bay leaves.
6. Skim off excess fat from the surface of the strained liquid, then simmer for 8 to 10 minutes until glossy and slightly reduced. Taste and add a pinch more fine sea salt if needed.
7. Return the shredded lamb to the dutch oven and ladle in a little of the consommé to keep it juicy. Warm gently over low heat until piping hot.
8. Warm the corn tortillas in a dry pan or directly over a low flame, turning, until pliable and lightly toasted. Chop the fresh coriander and cut the limes into wedges.
9. Fill each tortilla with lamb and sprinkle with fresh coriander, then squeeze over lime to taste. Serve the remaining consommé in small bowls for dipping.

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