Lamb Barbacoa Recipes

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LAMB BARBACOA

Make and share this Lamb Barbacoa recipe from Food.com.

Provided by ThatSouthernBelle

Categories     Lamb/Sheep

Time 8h

Yield 4-6 serving(s)

Number Of Ingredients 13



Lamb Barbacoa image

Steps:

  • 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.
  • Cut the lamb into three-inch cubes and rub the meat with salt.
  • 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.
  • Coat the lamb with the chile puree, and let it marinate in the refrigerator for four hours.
  • Heat the oven to 250°F.
  • 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.

Nutrition Facts : Calories 1000.7, Fat 75.4, SaturatedFat 31.8, Cholesterol 245.2, Sodium 233.5, Carbohydrate 19.8, Fiber 6.7, Sugar 1.7, Protein 60.5

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

BBQ GOAT OR LAMB: BARBACOA DE CORDERO

Provided by Aarón Sánchez

Categories     main-dish

Time 11h35m

Number Of Ingredients 12



BBQ Goat or Lamb: Barbacoa de Cordero image

Steps:

  • Toast chiles, cover with boiling water in a deep bowl, and set aside for 20 minutes. Grind cumin, cloves, allspice, and oregano in coffee grinder. Drain soaked chiles, puree in blender the chiles, ground spices, thyme, garlic, onion, vinegar, and 1/2 cup of water. Process until smooth Push mixture through a sieve, season goat with salt and pepper. Rub paste all over the meat. Arrange in a bowl and allow to marinate for 4 hours, refrigerated.
  • Preheat the oven to 325 degrees F.
  • In a deep roaster pan scatter half of the avocado leaves on the bottom, place meat on top of the avocado leaves and scatter the remaining leaves over the meat. Cover the pan tightly with aluminum foil. Cook the goat 6 to 7 hours until meat is falling off the bone. If using lamb shoulder cook for 4 hours.

4 guijillo chiles
2 teaspoons cumin seeds
1 teaspoon ground cloves
10 allspice berries
1/3 cup Mexican oregano
12 sprigs fresh thyme
6 garlic cloves
1 Spanish onion, roughly chopped
1/3 cup cider vinegar
1 (12-pound) goat, quartered or 1 (6 to 8-pound) lamb shoulder
Salt and pepper
1 (2-pound) package dried avocado leaves

LAMB BARBACOA TACOS

Provided by Food Network

Categories     main-dish

Time 5h30m

Yield 6 to 8 servings

Number Of Ingredients 31



Lamb Barbacoa Tacos image

Steps:

  • Preheat the oven 350 degrees F.
  • Seed the ancho chiles and boil them in water. Add them to a heavy-duty blender to blend.
  • Remove the lamb from the fridge and let sit out for 15 to 20 minutes. Score the fat with a sharp knife, creating a crisscross pattern. Rub thoroughly with salt and pepper, then some of the ancho liquid and chipotle chiles. Place celery, garlic, tomatoes, carrots, thyme, oregano, bay leaves and 1 onion in a roasting pan along with the beer, stock and chile powder. Put a roasting rack on top of the vegetables and liquid and place the lamb in the roasting pan.
  • Roast until the lamb starts to turn deep brown, approximately 4 hours. Cover tightly with foil and continue to roast until an instant-read thermometer inserted in the thickest part (do not touch bone) registers 180 degrees F. Let stand for 20 to 30 minutes to cool. Once cool enough to handle, remove the roast from the roasting pan and begin to shred all of the meat off to a bowl with forks and your fingers.
  • Strain the liquid from the roasting pan into a blender and blend thoroughly until smooth (this is what I call lamb butter). Pour over the lamb and mix together, adding some water if it becomes too thick.
  • Chop your cilantro and remaining onion and mix together in a small bowl.
  • Serve the lamb on corn tortillas with homemade Salsa. Top with cilantro-onion mixture, Cotija and radish. Enjoy.
  • Heat a grill for cooking at medium heat. Grill or roast the garlic, tomatillos, tomatoes and onions, turning occasionally, until charred. Let cool.
  • Bring 3 cups water to a boil in a medium pot over medium heat, then add garlic, tomatillos, tomatoes, onions, chiles de arbol, anchos, guajillos, cilantro and sugar and boil together for 8 to 10 minutes. Let cool, and then drop into a blender and blend until pureed, but a little bit chunky. Season to taste.

5 dried ancho chiles
1 bone-in lamb shoulder (8 to 10 pounds)
2 tablespoons salt
1 tablespoon freshly ground black pepper
2 tablespoons chipotle chile in adobo
5 celery stalks, roughly chopped
5 cloves garlic, smashed
4 ripe tomatoes, diced
2 carrots, roughly chopped
3 sprigs fresh thyme
3 sprigs fresh oregano
5 bay leaves
2 medium onions, cut into chunks
One 12-ounce bottle dark beer, such as Negra Modelo
2 cups chicken stock or water
1/2 teaspoon chile powder
1 bunch fresh cilantro, chopped
Corn tortillas, for making tacos
Chile De Arbol Tomatillo Salsa, recipe follows
One 10-ounce package Cotija
1 bunch radishes, chopped
6 cloves garlic
5 tomatillos, husked
5 plum tomatoes
1 whole onion, quartered
5 dried chiles de arbol
3 dried ancho chiles
3 dried guajillo chiles
2 tablespoons chopped fresh cilantro
1/2 tablespoon sugar
Salt and pepper

LAMB BARBACOA FROM THE BACKYARD GRILL: BARBACOA DE BORREGO

Provided by Food Network

Time 3h20m

Yield 4 to 6 servings

Number Of Ingredients 15



Lamb Barbacoa from the Backyard Grill: Barbacoa de Borrego image

Steps:

  • Preparing the grill and the soup ingredients: About 30 minutes before cooking, prepare a charcoal fire, letting the coals burn until they are covered with a gray ash and are medium-hot. Bank the coals on 2 sides of the lower grate to prepare for the indirect cooking that follows.
  • In a 12 by 9-inch, heavy-duty aluminum-foil pan (or something similar), combine the potatoes, carrots, onion, garlic, garbanzo beans, and epazote. Position the pan in the center of the lower grate and surround with the coals. Pour water into the pan to about 1-inch from the top (it'll take about 5 cups). Position the cooking grate 8 inches above the coals and set an oven thermometer on it, if you have one.
  • Grilling the meat: Sprinkle the lamb liberally with salt. Lay the roast in the center of the cooking grate directly over the soup, cover the grill, and cook, maintaining a moderately low temperature (between 250 and 300 degrees F), checking every 30 minutes and adding coals as needed. The lamb will be beautifully smoky-roasted, it'll register about 170 degrees F on a meat thermometer and be fall-apart tender in about 2 1/4 hours. Be sure to check the slow-simmering soup that's capturing all those lamb juices periodically, to ensure the liquid level remains more or less the same, adding more water if it's needed.
  • Finishing the dish: With a couple of meat forks or spatulas, remove the roast to a platter. Sprinkle with salt and let rest, tented with foil, in a warm place for about 20 minutes.
  • Meanwhile, with the precision of a steady-handed circus performer, carefully remove the pan of soup from the bottom of the grill. Skim off the fat that is floating on the surface, then taste and season with salt, usually about 3/4 teaspoon. Stir in the cilantro and finely chopped chipotle and ladle into small, warm soup cups.
  • Scrape the salsa into a serving dish and sprinkle with cheese. Remove the string from the lamb. Slice the lamb into good, thick slabs and arrange on a warm platter that's lined or decorated with parsley, banana leaves, or lemon leaves. Strew the olives around the platter and carry to the table with a flourish. Serve each guest a cup of soup, and pass the meat, salsa, and lots of warm tortillas for everyone to make delicious soft tacos.

3 medium red potatoes, cut into 1/2-inch dice
2 medium carrots, peeled and cut into 1/2-inch dice
1 medium white onion, halved and thinly sliced
2 garlic cloves, peeled and halved
1 cup cooked (or canned) garbanzo beans
1 large sprig epazote (if you can find it)
1 (3-pound) rolled and tied boneless lamb shoulder roast
Salt, preferably coarse, about 3/4 teaspoon, plus some for sprinkling on lamb
About 3 tablespoons chopped fresh cilantro
1 canned chipotle chile en adobo, seeded and finely chopped
About 1 1/2 cups salsa, store bought or home made
2 tablespoons finely crumbled Mexican queso anejo or Parmesan
Sprigs flat-leaf parsley, banana leaves, or lemon leaves, for garnish
1 cup good-quality manzanillo olives, pitted
Warm tortillas, as an accompaniment

LAMB TACOS (BARBACOA STYLE)

Barbacoa is a preparation of steaming and smoking meat, resulting in some very flavorful meat that stays moist during the cooking process until it is fork-tender and falling apart.

Provided by Guy Fieri

Categories     main-dish

Time 8h50m

Yield 6 servings

Number Of Ingredients 17



Lamb Tacos (Barbacoa Style) image

Steps:

  • Rehydrate the anchos and chipotles in a bowl and cover with hot, boiling water. Soak the chiles until they are soft, about 20 minutes.
  • Add the chiles, paprika, oregano, cinnamon and garlic to a food processor. Pour in the oil and process until smooth. If the puree is too thick, add a tablespoon or 2 of the chile soaking liquid to thin to desired consistency.
  • Place the lamb in a roasting dish and sprinkle all over with salt and pepper. Pour the puree on top, cover and marinate in the fridge for 3 to 4 hours.
  • Preheat the oven to 275 degrees F. Thaw the banana leaves (if frozen) by running them under warm water. Line a turkey roaster or braising dish with the banana leaves, slightly overlapping them on one another.
  • Remove the lamb from the marinade and place on the banana leaves. Wrap up the lamb with the banana leaves, tucking in the edges so it is completely covered. Add 1 1/2 cups water to the baking dish, then cover the entire pan with aluminum foil.
  • Bake until the meat is tender and falling apart, 4 hours. Remove the foil and open the banana leaves. Shred the lamb with a fork and season with salt and lime juice. Serve with the warm flour tortillas, cilantro leaves, queso fresco, radishes and onions and pair with the Malbec.

2 dried ancho chiles
2 dried chipotle chiles
1 tablespoon paprika
2 teaspoons dried oregano
1/4 teaspoon ground cinnamon
5 cloves garlic, crushed
1/2 cup vegetable oil
3 pounds tied boneless lamb shoulder
Kosher salt and freshly cracked black pepper
6 banana leaves
2 limes, cut into wedges
10 to 12 flour tortillas, warmed
1 cup picked fresh cilantro leaves
1 cup crumbled queso fresco
1 cup shaved radishes
1 red onion, shaved paper thin
Malbec, for serving

LAMB BARBACOA FROM THE BACKYARD GRILL: BARBACOA DE BORREGO

Provided by Food Network

Time 3h20m

Yield 4 to 6 servings

Number Of Ingredients 15



Lamb Barbacoa from the Backyard Grill: Barbacoa de Borrego image

Steps:

  • Preparing the grill and the soup ingredients: About 30 minutes before cooking, prepare a charcoal fire, letting the coals burn until they are covered with a gray ash and are medium-hot. Bank the coals on 2 sides of the lower grate to prepare for the indirect cooking that follows.
  • In a 12 by 9-inch, heavy-duty aluminum-foil pan (or something similar), combine the potatoes, carrots, onion, garlic, garbanzo beans, and epazote. Position the pan in the center of the lower grate and surround with the coals. Pour water into the pan to about 1-inch from the top (it'll take about 5 cups). Position the cooking grate 8 inches above the coals and set an oven thermometer on it, if you have one.
  • Grilling the meat: Sprinkle the lamb liberally with salt. Lay the roast in the center of the cooking grate directly over the soup, cover the grill, and cook, maintaining a moderately low temperature (between 250 and 300 degrees F), checking every 30 minutes and adding coals as needed. The lamb will be beautifully smoky-roasted, it'll register about 170 degrees F on a meat thermometer and be fall-apart tender in about 2 1/4 hours. Be sure to check the slow-simmering soup that's capturing all those lamb juices periodically, to ensure the liquid level remains more or less the same, adding more water if it's needed.
  • Finishing the dish: With a couple of meat forks or spatulas, remove the roast to a platter. Sprinkle with salt and let rest, tented with foil, in a warm place for about 20 minutes.
  • Meanwhile, with the precision of a steady-handed circus performer, carefully remove the pan of soup from the bottom of the grill. Skim off the fat that is floating on the surface, then taste and season with salt, usually about 3/4 teaspoon. Stir in the cilantro and finely chopped chipotle and ladle into small, warm soup cups.
  • Scrape the salsa into a serving dish and sprinkle with cheese. Remove the string from the lamb. Slice the lamb into good, thick slabs and arrange on a warm platter that's lined or decorated with parsley, banana leaves, or lemon leaves. Strew the olives around the platter and carry to the table with a flourish. Serve each guest a cup of soup, and pass the meat, salsa, and lots of warm tortillas for everyone to make delicious soft tacos.

3 medium red potatoes, cut into 1/2-inch dice
2 medium carrots, peeled and cut into 1/2-inch dice
1 medium white onion, halved and thinly sliced
2 garlic cloves, peeled and halved
1 cup cooked (or canned) garbanzo beans
1 large sprig epazote (if you can find it)
1 (3-pound) rolled and tied boneless lamb shoulder roast
Salt, preferably coarse, about 3/4 teaspoon, plus some for sprinkling on lamb
About 3 tablespoons chopped fresh cilantro
1 canned chipotle chile en adobo, seeded and finely chopped
About 1 1/2 cups salsa, store bought or home made
2 tablespoons finely crumbled Mexican queso anejo or Parmesan
Sprigs flat-leaf parsley, banana leaves, or lemon leaves, for garnish
1 cup good-quality manzanillo olives, pitted
Warm tortillas, as an accompaniment

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