One Pot Barbacoa Tacos

One Pot Barbacoa Tacos - BillyDoe Meats


For the Lamb

  • 1 and 1/2 lbs  lamb shank 

  • 1-2 tbsp olive oil

  • 6 large garlic cloves, minced

  • 2 and 1/2 tsp cumin

  • 2 tsp oregano

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1 small lime, zested & juiced (about 2 tbsp)

  • 1 tbsp chili powder Use chopped chipotle chilis if you want more spice

  • 3/4 cup beef broth

For Serving

  • tortillas

  • cotija cheese

  • red onion

  • cilantro

  • any other toppings as desired


Marinate the Lamb: Add all lamb ingredients to a large tupperware container and stir to combine. Add the lamb and refrigerate at least 2 hours or up to 24.

Braise the Lamb: Preheat your oven to 350° F. Heat 1 tbsp olive oil in a large dutch oven (or similar oven-safe pot) over medium heat. Brown the lamb on all sides, working in batches as needed. Once lamb has been browned, pour in the marinade, and add a bit of extra beef broth so the lamb is at least halfway submerged in liquid. Add the lid, and place in the oven. Cook for 1 hr 45 minutes to 2 hrs 15 minutes. The lamb meat will fall apart tender when tested with a fork when done. USDA recommends lamb reach an internal temp of 145F with a 3 minute rest.

Remove meat from the pot and skim any fat from the braising liquid. Return the meat to the liquid, then get out your taco fixings and serve!

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