Easy Mexican Lamb Burritos

Ingredients

• Servings: 20
• 3 pounds bone-in lamb shoulder roast
• 1 onion, sliced
• 6 cloves garlic, chopped
• 1 (1.25 ounce) package taco seasoning mix
• 6 cups water, or as needed to cover
• 1 (14.5 ounce) can diced tomatoes
• 1 (16 ounce) can refried beans
• 1 (4 ounce) can chopped green chiles, or to taste
• 1 (1.25 ounce) package taco seasoning mix
• 1 (16 ounce) package shredded cheddar cheese
• 20 (10 inch) flour tortillas
• 1/4 cup vegetable oil, divided

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs


• bring lamb shoulder roast, onion, garlic, and 1 package taco seasoning to a boil in a large pot with enough water to cover. reduce heat to medium-low and simmer until tender and no longer pink in the center, 2 to 3 hours. check water level every 45 minutes, adding more as needed. reserve about 1 cup cooking liquid.
• shred lamb with a fork, discarding excess fat and bone. stir in tomatoes, refried beans, green chiles, and remaining package of taco seasoning. if the mixture is too dry, add reserved cooking liquid.
• spread lamb mixture evenly down the center of each tortilla; sprinkle with cheddar cheese. fold bottom and top edges of each tortilla over filling; roll sides up to enclose filling completely.
• heat 2 tablespoons vegetable oil a large skillet over medium heat; fry burritos in batches, seam sides down, until tortillas are golden, about 2 minutes per side. drain fried burritos on a paper towel-lined plate.