Lamb Barbacoa
From twill10 8 years agoIngredients
- thanks to homesick Texan.com shopping list
- Lamb barbacoa shopping list
- Ingredients: shopping list
- 3 pounds of de-boned lamb shoulder shopping list
- 6 ancho chiles shopping list
- 3 guajillo chiles shopping list
- 10 cloves of garlic shopping list
- 1 cup of brewed coffee shopping list
- 1/2 cup of water shopping list
- 1/2 teaspoon cinnamon shopping list
- 1 teaspoon oregano shopping list
- 1 teaspoon cumin shopping list
- 1 tablespoon agave nectar shopping list
- 1 small onion, cut into slivers shopping list
- 1 carrot, peeled and cut into rounds shopping list
- Salt to taste shopping list
How to make it
- Method:
- Toast the chilies 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 chilies soak for 20 minutes or until soft.
- Cut the lamb into three-inch cubes and rub the meat with salt.
- Drain the chilies from the soaking water and place in a blender. Add to the blender the garlic, the coffee, the water, the cinnamon, the oregano, the cumin and the agave nectar. Puree until smooth.
- Coat the lamb with the chili puree, and let it marinate in the refrigerator for four hours.
- Heat the oven to 250.
- In a roasting pan, coat the bottom with some of the marinade. Place the onions and carrots on top of the marinade and then top this with the lamb.
- Tightly cover the pan with foil, and then cook in the oven covered for four hours or until fork tender.
- Shred meat with forks and serve in tortillas with cilantro, onions and salsa.
- Serves four to six.
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