Slow-Cooked Lamb Barbacoa with Roasted Tomato Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

Rich and savory slow-cooked lamb barbacoa infused with smoky chipotle and served with a robust roasted tomato salsa to brighten each bite. This mexican-inspired lamb ready in about 630 minutes blends peppers chipotle peppers in adobo sauce, peeled garlic cloves, large, quartered white onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 8, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs, trimmed and cut into chunks lamb shoulder
• 2 peppers chipotle peppers in adobo sauce
• 5, peeled garlic cloves
• 1 large, quartered white onion
• 1 tbsp cumin seeds
• 1 tbsp dried oregano
• 1/3 cup apple cider vinegar
• 2 bay leaves
• 2 cups beef broth
• 2 tsp salt
• 1 1/2 tsp black pepper
• 4 medium roma tomatoes
• 1, seeded jalapeño
• 1/2 cup, chopped fresh cilantro
• 2 tbsp lime juice
• 12 small corn tortillas

Instructions

1. Step 1: Toast 1 tbsp cumin seeds in a dry skillet over medium heat for 1-2 minutes until fragrant, then grind finely with a mortar and pestle or spice grinder.
2. Step 2: In a blender, combine 2 chipotle peppers in adobo sauce, 5 peeled garlic cloves, 1 large quartered white onion, ground cumin seeds, 1 tbsp dried oregano, 1/3 cup apple cider vinegar, 2 tsp salt, and 1 1/2 tsp black pepper. Blend until smooth.
3. Step 3: Place 3 lbs lamb shoulder chunks in a slow cooker. Pour the chipotle sauce over lamb and add 2 cups beef broth and 2 bay leaves. Stir to coat.
4. Step 4: Cover and cook on low for 8-10 hours until lamb is fork-tender and shreds easily.
5. Step 5: While lamb cooks, prepare roasted tomato salsa: preheat oven to 425°F. Halve 4 roma tomatoes and 1 seeded jalapeño, place on a baking sheet cut-side up, and roast for 20 minutes until softened and slightly charred.
6. Step 6: Blend roasted tomatoes and jalapeño with 2 tbsp lime juice and 1/2 cup chopped fresh cilantro until chunky but well combined.
7. Step 7: When lamb is done, shred with two forks and discard bay leaves. Serve lamb barbacoa on warmed 12 small corn tortillas topped with roasted tomato salsa.