Mexican recipes
Lamb barbacoa
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420 min
Serves 4
Mexican
Ingredients
- 2 lb boned lamb shoulder 905 g boned lamb shoulder
- Salt and black pepper to taste Salt and black pepper to taste
- For the chile sauce (adobo) For the chile sauce (adobo)
- 4 ancho chiles 4 ancho chiles
- 2 chipotle chiles 2 chipotle chiles
- 6–8 clove garlic 6–8 clove garlic
- 3/4 cup coffee 180 ml coffee
- 1/4 cup water 60 ml water
- 1/4 tsp cinnamon 1.2 ml cinnamon
- 4 whole Allspice berries, crushed 4 whole Allspice berries, crushed
- 1 tsp oregano 4.9 ml oregano
- 3/4 tsp cumin 3.7 ml cumin
- 1/2 tbsp brows sugar 7.4 ml brows sugar
- 1 small onion, thinly sliced 1 small onion, thinly sliced
- 1 carrot, peeled and sliced 1 carrot, peeled and sliced
- To serve To serve
- 8 flour tortillas 8 flour tortillas
- 1 medium red onion, sliced 1 medium red onion, sliced
- Fresh coriander (cilantro) Fresh coriander (cilantro)
- 1 cup Salsa 240 ml Salsa
Method
Toast and rehydrate the chiles
Toast the chiles in a dry cast iron skillet on medium heat for a few minutes on each side and then turn off the heat and fill the skillet with water. Let the chiles soak for 20 minutes or until soft.
Prepare the lamb
Cut the lamb into small cubes (2 to 3 inche cues) and season with salt and black pepper to taste.
Make the chile marinade sauce
Drain the chiles from the soaking water and place in a blender. Add the garlic, coffee, water, cinnamon, oregano, cumin and brown sugar to the blender and process until you get a smooth puree.
Marinate the lamb
Place the lamb in a large bowl, pour over the chile puree and stir well until the meat is covered in the sauce. Cover with plastic wrap and refrigerate for at least 3 to 4 hours.
Preheat oven to 250 F.
Cook the lamb
Place the sliced onion and carrots on a roasting pan. Place the marinated lamb on top of the vegetables and pour the remaining marinade over the meat. Cover with aluminum foil and cook in the oven for about four hours, until tender.
Shred the meat with two forks and place in a serving dish.
Serve the meat in a warm flour tortilla topped with sliced red onion, salsa and coriander.
Toast the chiles in a dry cast iron skillet on medium heat for a few minutes on each side and then turn off the heat and fill the skillet with water. Let the chiles soak for 20 minutes or until soft.
Prepare the lamb
Cut the lamb into small cubes (2 to 3 inche cues) and season with salt and black pepper to taste.
Make the chile marinade sauce
Drain the chiles from the soaking water and place in a blender. Add the garlic, coffee, water, cinnamon, oregano, cumin and brown sugar to the blender and process until you get a smooth puree.
Marinate the lamb
Place the lamb in a large bowl, pour over the chile puree and stir well until the meat is covered in the sauce. Cover with plastic wrap and refrigerate for at least 3 to 4 hours.
Preheat oven to 250 F.
Cook the lamb
Place the sliced onion and carrots on a roasting pan. Place the marinated lamb on top of the vegetables and pour the remaining marinade over the meat. Cover with aluminum foil and cook in the oven for about four hours, until tender.
Shred the meat with two forks and place in a serving dish.
Serve the meat in a warm flour tortilla topped with sliced red onion, salsa and coriander.
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