Barbacoa De Cordero (Lamb BBQ Mexican Style)

Ingredients

• 3 # lamb shoulder
• 1 Spanish onion
• 3 garlic cloves, minced
• 1 19 oz can Old El Paso Enchilada sauce
• 2 Tbsp. oil
• Salt to taste
• For serving:
• Cilantro, chopped without the stems
• Corn tortillas (3-4 per person)
• Limes cut into 8ths

Black beans or refried beans

• Chipotle style rice (see my recipe for it on the Instant Pot recipe site)

Directions

1. Marinate lamb overnight in Old El Paso Enchilada sauce (mild, medium or hot).
2. Set Instant Pot to sauté setting and put in oil. Let the oil heat up for a minute or two. Put in the onions and cook until soft, add garlic and cook for just a minute being careful not to burn.
3. Add the lamb and marinade. Let the marinade heat up and reach a boil.
4. Put Instant Pot on stew and pressure cook for 35- 45 min. I did mine for 45 minutes because I like to pull it into shreads for the tacos. Note: If you cube the lamb it will cook in about 20 minutes. Let the Instant Pot return to normal by itself.
5. Meanwhile heat the beans, cut the limes, put the hot rice into a serving bowl.
6. Shred the cooked lamb with two forks (as you would for pulled pork) and put in a serving bowl. Ladle generous amount of sauce over it. Heat up 3-4 corn tortillas per person. I put mine on a saucer, then put another saucer over them and microwave for approximately 2 minutes (if serving 3-4 people) at 70%, or until the tortillas are all warm.
7. To serve: spoon the lamb mixture onto a soft warm corn tortilla, sprinkle on cilantro, then squeeze on lime juice. Or you can do like my husband does: spoon rice and beans onto the warm corn tortilla, sprinkle on cilantro, add lamb, and squeeze lime juice over all of it.
8. Delicioso!