• 1 whole shoulder of kid, about 1.5-2kg
  • 150g masa harina (finely ground maize flour)
  • 1 tbsp olive oil

For the adobo sauce

  • 50g chipotle in adobo, blended until smooth
  • 100g soured cream

For the green sauce

To serve

  • 1 avocado, diced
  • 2 limes, juiced
  • 2 jalapeño chillies,, finely sliced
  • 1 red onion, finely sliced
  • small bunch of coriander, leaves picked and stalks discarded


  • STEP 1

    Heat the oven to 130C/110C/gas 1. Season the shoulder with salt, put in a roasting tin, cover with foil and cook in the oven for 5 hrs, until the meat is tender and coming away from the bone.

  • STEP 2

    Meanwhile, make the taco dough. Mix the masa harina with a pinch of salt using your hands or a wooden spoon, then stir in the olive oil and around 100ml water to create a smooth dough. You may not need all the water. Roll into a ball, cover and chill until needed. Will keep covered and chilled for 24 hours.

  • STEP 3

    For the adobo sauce, mix the blended chipotle with the soured cream to fully combine. Blitz all the green sauce ingredients in a blender or small food processor until smooth. Set both aside.

  • STEP 4

    Once the meat is cooked and tender, remove from the oven and set aside to cool. Shred the meat using two forks.

  • STEP 5

    Heat a non-stick or cast iron pan over a medium-high heat until hot. Split the taco dough into 10 pieces and roll into small balls, then roll each ball between two pieces of baking parchment to make a flat circle. Dry-fry in batches for 1 min on each side until lightly charred.

  • STEP 6

    Serve the tacos with the meat piled on top, along with the diced avocado. Drizzle over a little lime juice and top with the adobo and green sauces, with extra on the side. Finish with slices of jalapeño, red onion and coriander leaves.

Goes well with


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