Slow Cooked Lamb Tostaditas


  • Lamb shoulder 1.5kg (bone removed)
  • 1 Orange zested and juiced
  • Juice of one lime
  • 2 tsp ground cumin
  • 2 tbsp chilli powder
  • 2 tsp dried oregano
  • 1 tsp ground cinnamon
  • 1 tsp smoked paprika
  • 2 tsp garlic paste
  • Salt and pepper to taste
  • Pale Ale 200ml



  • El Cielo Natural Green Habanero Salsa



  • 1 avocado mashed
  • Lime juice
  • Salt and pepper to taste


Black Bean Salad:  

  • 1 red onion, finely chopped
  • 2 cans of black beans, rinsed and drained  
  • Radishes sliced thinly
  • 1 lime juiced


To Serve:

  • El Cielo Tostaditas
  • Sour cream
  • Coriander leaves


  • Put the lamb in a slow cooker, skin-side up.
  • Mix 1 orange zested and juiced, juice of one lime, 2 tsp ground cumin, 2 tbsp chilli powder, 2 tsp dried oregano, 1 tsp ground cinnamon, 1 tsp smoked paprika, 2 tsp garlic paste and salt and pepper atop the lamb and rub all over the flesh.
  • Fill the slow cooker with the pale ale of choice and cook on high for 4 hours or low for 8 hours overnight.
  • Remove all of the extra juices from the slow cooker and pop them into a pot on the stove on medium heat and leave to reduce by half. Begin pulling the lambs into large chunks, tossing through the now reduced sauce.
  • Mash the avocado spritzing with fresh lime juice and salt and pepper to taste
  • Finally rinse and drain your black beans and mix with the finely chopped red onion and radishes (use a mandolin for this)
  • Construct your tostaditas by smearing a dollop of guacamole a top your tostadita, helping of pulled lamb and black bean salad, drizzle with sour cream and serve with coriander and lime and El Cielo Natural Green Habanero Salsa.