Lamb barbacoa recipe  Share this recipe on FacebookAnother great Mexican recipe, lamb barbacoa or barbequed lamb is lamb marinated in a chile sauce, slow cooked in the oven for 3 1/2 to 4 hours and served in a flour tortilla with onion, coriander and Mexican salsa. The original recipe called for cooking the meat in a pit, over a pot with water that was sitting on hot coals. The same method can be used to make pork barbacoa.
Preparation time: 180 minutes, Cooking time: 240 minutes, Serves: 4
Ingredients 2 pounds boned lamb shoulder
Salt and black pepper to taste
For the chile sauce (adobo)
4 ancho chiles
2 chipotle chiles
6 - 8 cloves of garlic
3/4 cup of coffee
1/4 cup of water
1/4 teaspoon cinnamon
4 whole Allspice berries, crushed
1 teaspoon oregano
3/4 teaspoon cumin
1/2 Tbsp brows sugar
1 small onion, thinly sliced
1 carrot, peeled and sliced
To serve
8 flour tortillas
1 medium red onion, sliced
Fresh coriander (cilantro)
1 cup Salsa
Directions 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.
Back to Lamb barbacoa recipe
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