Slow Cooker Adobo Lamb

Total Time: 10 hrs 15 mins Preparation Time: 15 mins Cook Time: 10 hrs

Ingredients

• Servings: 8
• 3 lbs lamb tenderloin
• 1 yellow onion, sliced1
• 1 (15 ounce) can tomato sauce
• 1/2 cup water
• sazon goya with coriander and annatto (1 packet)
• 2 tablespoons chipotle chiles in adobo, finely chopped
• 1 tablespoon minced garlic clove
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (or to taste)
• 1/4 teaspoon ground black pepper
• 1 bay leaf

Recipe

• 1 trim fat from tenderloin; cut lamb into chunks. place onions then lamb in a 4- or 5-quart slow cooker. in a medium bowl, stir together tomato sauce, water, sazon, chipotle peppers, garlic, salt, cumin, coriander, cayenne, and pepper; pour over lamb in cooker. add bay leaf.
• 2 cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours. after looking at reviews, you may wish to check meat earlier as some have said theirs was done far sooner. see note in description :).
• 3 remove lamb from cooker. using two forks, shred lamb. reserve half of the lamb (about 3 cups) and 2 cups of the sauce; store as directed below. mix the remaining lamb with 1/2 cup of the sauce. discard any remaining sauce.
• 4 serve with your choice of taco shells and toppings. we use fresh salsa, pepperjack cheese, sour cream, and jalapenos on soft flour tortillas. makes 4 servings and reserves.
• 5 to store reserves: place shredded lamb and sauce in separate airtight containers. seal and chill for up to 3 days. (or freeze for up to 3 months. thaw in refrigerator overnight before using.).