390 minutes
A traditional Mexican dish from Jalisco featuring tender, slow-cooked lamb or goat in a rich and flavorful sauce.
Garlic Clove, unpeeled
each
Guajillo Chile Powder, ground
tablespoons
Cumin, ground
teaspoons
Black Pepper, ground
teaspoons
tablespoons
to taste
Red-Skin Potatoes, cut into wedges
each
Lamb Or Goat Shoulder, bone-in
0 lb
Diced Tomatoes, in juice
0 oz
teaspoons
White Onion, finely chopped
cups
Cilantro, chopped
cups
Lime, cut into wedges
each
1. Prepare Garlic
Start by softening the garlic. Place the unpeeled garlic cloves in a microwaveable bowl, cover them with plastic wrap, and microwave for about 30 seconds.
2. Make Marinade
Peel the softened garlic and blend it with the chile powder, cumin, black pepper, cider vinegar, a pinch of salt, and a splash of water in a food processor until you have a smooth marinade.
3. Layer Potatoes and Meat
In your slow-cooker, layer the potato wedges at the bottom and sprinkle them with a little salt. Place the lamb or goat shoulder roast on top of the potatoes. Pour the marinade over the meat.
4. Cook in Slow-Cooker
Add enough water to the slow-cooker to keep everything moist, then set it to cook on high for 6 hours.
5. Prepare the Tomatoes
Once the cooking time is up, carefully remove the meat and potatoes from the slow-cooker and keep them warm. Pour the diced tomatoes with their juice into a medium saucepan and let them reduce slightly over medium heat.
6. Finish the Sauce
Combine the broth from the slow-cooker with the reduced tomatoes in the saucepan. Add the dried oregano and bring the mixture to a gentle boil.
7. Serve
To serve, plate the potatoes and top them with shredded lamb. Ladle the rich tomato broth over the dish, and garnish generously with chopped white onion and cilantro. Serve with lime wedges on the side.
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