Shredded Lamb Tacos With Jalapeno Cilantro Sauce

Total Time: 7 hrs 15 mins Preparation Time: 15 mins Cook Time: 7 hrs

Ingredients

• Servings: 6
• 4 lbs lamb shoulder
• 3 cups water
• 1 onion, chopped
• 7 garlic cloves
• 3 scallions, chopped
• 1/2 cup red bell pepper, chopped
• 1/2 cup green pepper, chopped
• 1 teaspoon ground cumin
• 1/4 teaspoon chili powder
• salt and pepper
• 1 cup creme fraiche (or crema fresca)
• 2 tablespoons mayonnaise
• 1 jalapeno pepper
• 1 cup cilantro, fresh
• 1 lime, juice of
• 1/4 teaspoon ground cumin
• salt and pepper
• corn tortilla
• 1 cup cabbage, sliced
• 1/2 cup queso fresco
• 1 red onion, sliced thinly
• cilantro, fresh

Recipe

• 1 purée the onions, garlic, red bell pepper, ground cumin, chile powder in a blender until smooth.
• 2 put the lamb in the slow cooker. add the onion mixture, then cover and cook on high for 6 to 7 hours. the meat should be fork-tender and falling apart.
• 3 remove the meat and place in a large bowl to cool. when the meat is cool enough, shred it with your fingers.
• 4 make the salsa and assemble the tacos.
• 5 in a blender, mix the jalapeño, cilantro, crema fresca, mayonnaise, cumin, salt, pepper and the lime juice.
• 6 divide the lamb and cabbage evenly among the tortillas. drizzle with the jalapeño sauce and top with the sliced red onion.
• 7 garnish with the cilantro and queso fresco and serve immediately.