Smoked Lamb Barbacoa Tacos Recipe :: The Meatwave

Ingredients

• For the Rub
• 2 tablespoons Kosher salt
• 1 tablespoon ancho chile powder
• 1 tablespoon guajillo chile powder
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano, preferably Mexican
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon chipotle chili powder
• 1/4 teaspoon ground cloves
• 5 pounds boneless lamb shoulder roast, tied
• 3 to 4 chunks of a medium smoking wood, such as oak or hickory
• For the Sauce
• 4 cups homemade or store-bought low sodium chicken stock, divided
• 1 ancho chile, stemmed and seeded
• 2 guajillo chiles, stemmed and seeded
• 3 tablespoons vegetable oil
• 1/2 cup finely chopped white onion (about 1 small)
• 4 medium cloves garlic, smashed and peeled
• 1 teaspoon dried oregano, preferably Mexican
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/3 cup apple cider vinegar
• 3 tablespoons finely chopped chipotles in adobo plus 1 tablespoon adobo sauce
• 2 bay leaves
• 1/4 cup freshly squeezed lime juice from 2 limes
• Kosher salt, to taste
• Corn tortillas, onion, cilantro, tomatillo salsa, and limes, for serving