1 medium onion, cut into rings
3 1/2 pounds boneless leg of American lamb
2-3 large banana leaves*
7 ounce can chipotle peppers in adobo
1 small onion, quartered
4 cloves garlic
1/4 cup apple cider vinegar
2 tablespoons tomato paste
1 teaspoon chili powder
1 cup roasted acorn squash (about 1/2 of a squash)
freshly ground black pepper
shredded red cabbage
shredded cheddar or Mexican blend cheese
warm corn or flour tortillas
Blend all of the sauce ingredients in a blender until smooth. Set aside.
Line the bottom of a 4 quart slow cooker with the onion rings. Place the lamb in the middle of the banana leaves. Pour the sauce over the lamb, turning to coat.
Wrap the leaves around the lamb to form a package. Place on the onion rings.
Cover and cook on high 6 hours. Remove the lamb from the slow cooker and cube it. Divide among tortillas and top with desired toppings.
*I buy these frozen and defrost them overnight in the refrigerator.
PREP TIME: 30 Minutes
COOK TIME: 6 Hours