Smoked Lamb Barbacoa Tacos with White Magic Rub

Directions

1. Prep the lamb: Generously coat the lamb ribs and shanks with a thick layer of White Magic rub. This adds a killer umami, sweet-savory base that pairs amazingly with the traditional Mexican chile flavors. Let it sit for at least 30 minutes (or overnight in the fridge for max flavor).

2. Make the adobo marinade: Hydrate the guajillo and chile de árbol in hot water for 15–20 minutes until soft. Drain (reserve some soaking water), then add the chiles to a blender along with the garlic, ½ onion, and a splash of the reserved chile water. Blend until smooth—this is your red-golden liquid of heaven that gives the barbacoa its classic Mexican depth!

3. Assemble for smoking: Line a Dutch oven or heavy smoker-safe pan with banana/maguey leaves (toast them lightly over a flame first for extra aroma if desired). Add the seasoned lamb, then pour the blended chile mixture over everything to coat. Cover with more leaves, then seal tightly with foil or a lid.

4. Smoke low and slow: Place in your smoker at 225°F (107°C) for about 15 hours or overnight. The long smoke infuses incredible tenderness and subtle smokiness while the leaves trap moisture and add that authentic earthy note. (If your smoker runs hotter, check at 12–14 hours—meat should shred easily with forks.)

5. Next day – make the salsa verde: Blacken the jalapeños and ¼ onion (char skins until dark and blistered—use a gas flame, broiler, or dry pan). Peel off most of the charred skin (leave some for flavor). Blend with the tomatillos, avocado, a splash of white vinegar, and salt until creamy and bright green. Taste and adjust seasoning.

6. Finish and serve: Pull the lamb from the smoker—it should be fall-apart tender. Shred or chop into small pieces, mixing with any juices in the pot for extra flavor. Serve on warm corn tortillas, topped with chopped onion, fresh coriander, a squeeze of lime, and generous dollops of salsa verde.