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Lamb tacos al pastor
Lamb tacos al pastor
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Prep Time:
375 minutes
Cook Time:
330 minutes
Total Time:
705 minutes
Slow-cooked Mexican lamb tacos: tender, succulent perfection.
Ingredients:
  • 125ml (1/2 cup) orange juice
  • 42.00 gm lime juice
  • 36.40 gm olive oil
  • 44.40 gm tomato paste
  • 1 dried long red chilli, coarsely chopped
  • 20.00 ml dried oregano leaves
  • 5.00 gm cumin powder
  • 5.00 gm smoked paprika
  • 1kg piece boneless lamb shoulder
  • 250ml (1 cup) boiling water
  • Tortillas, to serve
  • 2 avocados, peeled, mashed
  • 1 small white onion, finely chopped
  • 82.50 ml fresh coriander leaves, finely chopped
  • Pineapple, chargrilled, chopped, to serve
  • Hot chilli sauce, to serve
Instructions:
  • Combine juices, oil, tomato paste, dried chilli, oregano, cumin, and paprika in a small food processor and blend until smooth. Pour the mixture into a glass or ceramic dish. Make deep crosswise incisions in the lamb fat. Place the lamb in the marinade, ensuring it is fully coated. Cover and refrigerate overnight for optimal marination.
  • Preheat the oven to 140°C/120°C fan forced. Place the lamb and marinade in a roasting dish and sprinkle with salt. Add water around the lamb, cover tightly with foil, and roast for 5 hours, turning halfway, until very tender. Uncover, roast for another 30 minutes until lamb collapses, then shred the meat and toss in the pan juices.
  • Heat tortillas according to package instructions. Mix onion and coriander in a bowl. Layer avocado, lamb, pineapple, and onion mixture onto each tortilla. Serve with chili sauce.

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