1-Step 1: Let’s dive into making this dish step by step. Start by heating 2 tablespoons of oil in a large frying pan and searing the lamb on all sides until it’s nicely browned. This step locks in the flavors and gives the meat a great base.

2-Step 2: Next, add the adobo paste, chipotle paste, minced garlic, cumin, coriander, oregano, stock, salt, pepper, cloves, and lime juice to the pan, then bring the mixture to a boil. Transfer everything to a slow cooker and set it to low for 8 to 9 hours or high for 6 hours for that tender result. If you prefer the oven, use a heavy-based pan at 160°C for about 3 hours, and add an extra 180 ml of stock if needed to keep it moist.

3-Step 3: Once done, remove the lamb, shred it with forks, and discard the bones. Heat the remaining oil in a pan and fry the shredded lamb until it’s crisp and golden for added texture. Finally, assemble the tacos by dividing the lamb among the warmed tacos, drizzling with some cooking sauce, and topping with sliced onion, chopped coriander, jalapenos, quartered tomatoes, salsa, sour cream, and guacamole. Serve with lime wedges on the side for a fresh finish.