Braised Lamb Tacos with Charred Tomato Salsa

Three braised lamb tacos with tomato salsa, cilantro, and cheese beside a salsa bowl.

5 from 1 vote

Braised Lamb Tacos with Charred Tomato Salsa

THESE braised lamb tacos with charred tomato salsa are on REPEAT. Braised to perfection lamb shoulder, forked till tender and added on top of charred corn tortillas and homemade charred tomato salsa with all the chiles and spices.

Prep Time20

Cook Time4

Total Time4 20

Course: Main Course

Cuisine: Mexican

Servings:

Author: Lindsey Baruch

Ingredients

For Your Braised Lamb

1.7 pounds boneless American lamb shoulder
4 garlic cloves
1 yellow or white onion
1/4 teaspoon ancho chili powder
1/4 teaspoon cumin
1/4 teaspoon crushed chipotle chili
1/2 tablespoons vinegar
2 cups red wine
2 cups water
pinch of sugar
salt to taste
salt and pepper brine overnight

For Your Charred Tomato Salsa

6 medium sized red tomatoes
1 jalapeños halved and deseeded, leave all seeds if you want it extra spicy
3 garlic cloves
1 white onion roughly chopped
1 small handful of cilantro
juices of 2 limes
pinch of sugar
salt to taste

For Your Tacos

Serve on charred corn tortillas with cilantro, queso fresco, chopped onions and halved cherry tomatoes

Instructions

To Make Your Lamb

The night before you’re ready to make your lamb, pat dry and season throughout with salt and pepper for your dry brine. Cover. Place in the fridge until ready to use. (This is OPTIONAL, but ensures flavor throughout all parts of the lamb!)
In a deep pot or a dutch oven, heat a drizzle of neutral oil until piping hot. Take your lamb and char on all sides - about 8-10 minutes on each side, until browned completely. Adjust timing if you need to char a little longer.
Once browned, add in your garlic, onions, ancho chili powder, cumin, crushed chipotle chili and vinegar. Mix until combined with the lamb about 3-4 minutes.
Add in your red wine and water. Season with salt and sugar. Mix and make sure everything is combined. You want liquid to be covering all the lamb. Adjust with more water if needed.
Bring to a boil, and then place on medium low for about 1 hour. In the meantime, preheat your oven to 350 degrees.
After about an hour, place your braised lamb in the oven for another 2- 2.5 hours. Check on your lamb every 30-40 minutes, give it a mix. You will know when the lamb is ready and braised when it is fork tender, and falls off easily when forked. USDA recommends a minimum internal temp of 145 degrees F, followed by a 3 minute rest.
Remove your lamb from the oven and shred all your lamb, set aside until ready for serving!

To Make Your Salsa

I would suggest making your salsa while the lamb is in the oven! In a cast iron skillet, toss in your tomatoes, jalapeños, garlic, onion and salt and pepper. Char on your stovetop or BBQ grill until browned and charred throughout. Let cool.
In a blender, add all of the charred ingredients, a handful of cilantro, lime juice, sugar and salt to taste. Set aside in the fridge to chill. This will make about 2 cups, you can save the rest for serving and for chips!

Assembling Your Tacos

Once your lamb and salsa are ready. It’s time to assemble your tacos! Serve on charred corn tortillas and top with cilantro, queso fresco, chopped onions and halved cherry tomatoes.

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