Roast Lamb Tacos (crock Pot)

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• 1 (2 1/2 lb) lamb butt or 1 (2 1/2 lb) lamb shoulder
• 6 large garlic cloves
• 1/3 cup fresh lime juice
• 1 tablespoon southwest seasoning (emeril's southwest seasoning )
• 1 teaspoon kosher salt
• 1 tablespoon olive oil
• 1/2 teaspoon fresh ground black pepper
• 1 cup chicken broth
• 1 poblano pepper, roasted
• 1 red pepper, roasted
• 1 large sweet onion, cut into thick slices and roasted
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• pico de gallo (pico de gallo)
• salsa (tequila-lime salsa fresca)
• mole
• 1/2 lb grated monterey jack cheese or 1/2 lb mexican queso blanco
• 10 medium corn tortillas, steamed and covered to keep warm (flour tortillas) or 10 medium flour tortillas, steamed (flour tortillas)
• fresh cilantro stem, for garnish
• lime wedge, for serving

Recipe

• 1 lamb:.
• 2 using a sharp knife, make 6 incisions in the lamb roast.
• 3 stuff the garlic cloves in the incisions and pour the lime juice over the lamb. marinate at room temperature for 30 minutes, turning occasionally.
• 4 season lamb with southwest seasoning, salt, and pepper.
• 5 rub with 1 tablespoon of the olive oil and place in a crock pot and cook on low for 8-10 hours, or until tender.
• 6 remove from crock pot and cool for 30 minutes.
• 7 using 2 forks, pull the meat off the bones into small pieces and set aside.
• 8 roasting peppers:.
• 9 place the poblano and red pepper over a direct flame and roast, turning occasionally with tongs, until the skin is charred and blistered all over.
• 10 transfer to a container with a tight-fitting lid, cover, and let sit for 20 minutes.
• 11 remove the peppers and, when cool enough to handle, carefully remove the charred skin by rubbing with your fingers.
• 12 remove the stems and any seeds and, if necessary, rinse briefly under cool running water to remove any remaining skin.
• 13 slice the peppers into thin strips and place in a small bowl and set aside at room temperature for up to 2 hours.
• 14 to roast onions:.
• 15 place the onion slices on a flat surface and insert 1 or 2 toothpicks into the concentric rings in order to hold the rings together on the grill.
• 16 brush the slices on both sides with 1 tablespoon of olive oil and place the onion slices on medium-hot grill.
• 17 grill, turning occasionally, until lightly charred on the edges and soft, 10 to 12 minutes.
• 18 remove the toothpicks from the onion slices and add the onions to the peppers, separating the onion rings with your fingers; tossing to combine.
• 19 the heat from the hot onion slices will warm the poblanos.
• 20 add 1 tablespoons of lime juice and season with 1/4 teaspoon of salt.
• 21 set aside until ready to serve the tacos.
• 22 to serve:.
• 23 place some the roasted lamb in each tortilla.
• 24 top with onion/pepper mixture.
• 25 serve with sauce of your choice.
• 26 top with grated cheese and garnish with fresh cilantro and lime wedges.