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Lamb Barbacoa in Adobo
Barbacoa is one of those iconic Mexican foods. Juicy, tender meat that falls off the bone, infused with a rustic, smoky flavor and a jungle like fragrance. It uses a cooking technique that began in ancient times, long before the Spanish arrived, and it lives on to this day across Mexico in places that specialize in making it. Of course, there are accessible homestyle versions too.
Prep 180m
Cook 480m
Yield 12 servings
Source: patijinich.com
Ingredients
- 10 dried guajillo chile peppers (stemmed and seeded)
- 10 dried ancho chile peppers (stemmed and seeded)
- 5 cups water
- 1/3 cups apple cider vinegar
- 1 medium Roma tomato (cut into quarters)
- 1/2 medium white onion (coarsely chopped (about 1/2 cup))
- 3 medium cloves garlic
- 1 tablespoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon freshly ground black pepper
- 5 whole cloves (stems removed)
- 2 1/2 teaspoons kosher or sea salt
- 3 tablespoons safflower or vegetable oil
- 2 medium white onions (coarsely chopped (about 2 1/2 cups))
- 1 1/2 pounds carrots (peeled and cut crosswise into chunks)
- 1 1/2 pounds red potatoes (peeler and cut into large cubes)
- 8 ounces dried garbanzo beans (soaked overnight in 3 cups of very hot water, then drained)
- 12 ounces light colored beer (such as Corona, 1 bottle)
- 3 cups water
- A few bay leaves
- 1 1/2 teaspoons kosher or sea salt
- 8 pounds bone-in leg or shoulder of lamb (or both)
- 1 pound Banana leaves
- 5 to 6 fresh or dried avocado leaves (optional)
- Lime wedges (for serving)
- Warmed corn tortillas
Instructions
- To make the marinade:
To make the marinade:
- To make the vegetable base:
To make the vegetable base:
- To make the meat:
To make the meat:
- To assemble:
To assemble: