Lamb Barbacoa Recipe

Name: Lamb Barbacoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs lamb shoulder, de-boned (You need 3 lbs of meat after deboning); 6 ancho chilies; 3 guajillo chilies; 10 garlic cloves; 1 cup coffee; 1/2 cup water; 1/2 teaspoon cinnamon; 1 teaspoon oregano; 1 teaspoon cumin; 1 tablespoon agave nectar; 1 small onion, cut into slivers; 1 carrot, peeled and cut into rounds; salt, to taste

Servings: persons

3 lbs lamb shoulder, de-boned (You need 3 lbs of meat after deboning)
6 ancho chilies
3 guajillo chilies
10 garlic cloves
1 cup coffee
1/2 cup water
1/2 teaspoon cinnamon
1 teaspoon oregano
1 teaspoon cumin
1 tablespoon agave nectar
1 small onion, cut into slivers
1 carrot, peeled and cut into rounds
salt, to taste

1
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.
2
Cut the lamb into three-inch cubes and rub the meat with salt.
3
Drain the chiles 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.
4
Coat the lamb with the chile puree, and let it marinate in the refrigerator for four hours.
5
Heat the oven to 250u00b0F.
6
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.
7
Tightly cover the pan with foil, and then cook in the oven covered for four hours or until fork tender.
8
Shred meat with forks and serve in tortillas with cilantro, onions and salsa.

1398

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 lbs lamb shoulder, de-boned (You need 3 lbs of meat after deboning), 6 ancho chilies, 3 guajillo chilies, 10 garlic cloves, and more.

Yes, Lamb Barbacoa falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Barbacoa

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