Lamb Barbacoa In Adobo Recipe
Recipe By Pati Jinich
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.
4.7
21 Rating -
Rate
Non Vegdiet
11hr total
11hr Cook
11hr total
11hr Cook
plan
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ingredients serve
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Add to Shopping ListIngredients for Lamb Barbacoa In Adobo Recipe
- 0.83 Dried guajillo chile peppers stemmed and seeded
- 0.83 Dried ancho chile peppers stemmed and seeded
- 0.42 cup Water
- 0.03 cup Apple cider vinegar
- 0.08 Medium roma tomato cut into quarters
- 1/25 Medium white onion coarsely chopped
- 1/4 Medium cloves garlic
- 0.08 tablespoon Dried oregano
- 1/25 teaspoon Ground cinnamon
- 1/25 teaspoon Ground allspice
- 1/25 teaspoon Freshly ground black pepper
- 0.42 Whole cloves stems removed
- 0.21 teaspoon Kosher or sea salt
- 1/4 tablespoon Safflower or vegetable oil
- 0.17 Medium white onions coarsely chopped
- 0.13 pound Carrots peeled and cut crosswise into chunks
- 0.13 pound Red potatoes peeler and cut into large cubes
- 1/4 cup Water
- As required A few bay leaves
- 0.13 teaspoon Kosher or sea salt
- 0.67 pound Bone in leg or shoulder of lamb or both
- 0.08 pound Banana leaves
- 0.42-1/2 Fresh or dried avocado leaves optional
- As required Lime Wedges For Serving
- As required Warmed corn tortillas
Nutrition
value
value
0
0 per serving
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Pati Jinich