📝 About This Recipe
Transport your kitchen to the heart of Hidalgo with this melt-in-your-mouth Lamb Barbacoa, a dish rooted in ancient Mexican tradition. Succulent lamb shoulder is bathed in a rich, smoky adobo of dried chilies and aromatic spices, then slow-braised until it collapses at the touch of a fork. The result is a deeply savory, complex masterpiece that balances the earthy richness of the meat with the bright acidity of lime and fresh salsa.
🥗 Ingredients
The Meat
- 4-5 pounds Lamb Shoulder (bone-in, cut into large chunks)
- 2 tablespoons Kosher Salt (plus more to taste)
The Adobo Marinade
- 5 pieces Guajillo Chilies (dried, stemmed and seeded)
- 3 pieces Ancho Chilies (dried, stemmed and seeded)
- 2 pieces Chipotle in Adobo (plus 1 tablespoon of the sauce)
- 6 cloves Garlic (peeled)
- 1/4 cups Apple Cider Vinegar
- 1 tablespoon Dried Mexican Oregano
- 1 teaspoon Ground Cumin
- 1/4 teaspoon Ground Cloves
- 2 cups Beef Broth (low sodium)
Aromatics for Braising
- 1 large White Onion (quartered)
- 4 pieces Bay Leaves (dried)
- 1 piece Cinnamon Stick (preferably Mexican Canela)
- 1 package Banana Leaves (thawed and rinsed, optional for authentic steaming)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Season the lamb chunks generously with kosher salt on all sides and let them sit at room temperature while you prepare the sauce.
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2
In a dry skillet over medium heat, toast the Guajillo and Ancho chilies for 1-2 minutes until fragrant but not burnt. Place them in a bowl of hot water to soak for 15 minutes until soft.
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3
In a blender, combine the soaked chilies, 1/2 cup of the soaking liquid, chipotle peppers, garlic, vinegar, oregano, cumin, and cloves. Blend until a smooth, thick paste forms.
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4
If using banana leaves, quickly pass them over an open flame on the stove to make them pliable. Line a large Dutch oven with the leaves, leaving enough overhang to fold over the meat.
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5
Place the lamb chunks into the Dutch oven. Pour the blended adobo sauce over the meat, using your hands or a brush to ensure every inch of the lamb is coated.
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6
Tuck the quartered onions, bay leaves, and the cinnamon stick in between the meat pieces. Pour the beef broth carefully down the side of the pot so you don't wash the marinade off the meat.
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7
Fold the overhanging banana leaves over the meat to seal it, then place the heavy lid on the Dutch oven. If you don't have banana leaves, cover the pot tightly with a double layer of foil before adding the lid.
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8
Transfer to the oven and braise for 4 to 5 hours. At the 4-hour mark, check for tenderness; the meat should fall apart effortlessly when pressed with a spoon.
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9
Once tender, remove the lamb from the pot and place it on a large tray. Discard the bay leaves, cinnamon stick, and banana leaves.
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10
Skim the excess fat from the surface of the remaining cooking liquid. Shred the lamb into bite-sized pieces, discarding any large pieces of fat or bone.
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11
Toss the shredded lamb with a cup of the concentrated cooking liquid (the consomé) to keep it moist and flavor-packed.
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12
For an extra touch of texture, you can quickly sear the shredded meat in a hot cast-iron skillet for 2 minutes to get crispy edges before serving.
💡 Chef's Tips
If you can't find banana leaves, use parchment paper under the foil to create a similar steaming effect. For the best flavor, marinade the lamb in the adobo sauce overnight in the refrigerator before cooking. Always use Mexican Oregano if possible; it has citrusy notes that regular Mediterranean oregano lacks. Don't discard the leftover broth! It is a delicious 'consomé' that can be served in small cups on the side for dipping. If the sauce feels too spicy, add a teaspoon of brown sugar to balance the heat of the chilies.
🍽️ Serving Suggestions
Serve inside warm, handmade corn tortillas with a garnish of diced white onion and fresh cilantro. Pair with a side of 'Frijoles de la Olla' (pot-cooked beans) and Mexican red rice. Offer a bright Salsa Verde or a spicy Habenero salsa to cut through the richness of the lamb. Serve the cooking liquid (consomé) in small bowls topped with chickpeas and a squeeze of lime. Enjoy with a cold Mexican Lager or a smoky Mezcal Paloma.