Lamb Barbacoa Taco

Spiced American Lamb Shank, Cilantro, Lime, Corn Tortilla, Lamb Consommé

Chef Edgar Victoria of Alebrije | Nashville, TN

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Adapted by StarChefs  |  June 2026  |  Photo: Courtney Eckdahl

INGREDIENTS

Dry Rub:
4 pasilla chiles, toasted and ground
4 whole cloves
2 cascabel chiles, toasted and ground
1 tablespoon cilantro seeds
½ stick cinnamon
Coarse sea salt

Lamb Barbacoa:
3 kilograms American lamb shanks

Lamb Consommé:
1 cup chickpeas
1 carrot, chopped
1 chipotle pepper, chopped
1 maguey leaf, charred
12 avocado leaves
1 head garlic, halved

To Assemble and Serve:
Corn tortilla
Cilantro leaves
Lime wedge

METHOD

For the Dry Rub:
In a mixing bowl, combine all ingredients. Season with salt. Set aside.

For the Lamb Barbacoa:
In a hotel pan, generously season lamb with Dry Rub. Cover and refrigerate 2 hours.

For the Lamb Consommé:
In a steamer pot, combine chickpeas, carrots, peppers, and 2 liters water. Insert steamer rack. Line rack with maguey leaf and half of the avocado leaves. Top with Lamb Barbacoa and garlic. Cover with remaining avocado leaves. Cover with aluminum foil and lid. Place over low heat and steam 4 hours, or until meat is fork-tender. Keep warm.

To Assemble and Serve:
Using a slotted spoon, remove Lamb Barbacoa from Lamb Consommé. Shred meat and set aside. Place tortilla on a serving plate. Top with picked Lamb Barbacoa. Garnish with cilantro. Serve with lime and ramekin Lamb Consommé.

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