This is a long, slow cooking dish, but it's an easier option than digging a 4-foot deep pit in the yard, lining it with mud, covering it with maguey leaves and cooking it underground overnight the way they traditionally do it!
Recipe courtesy of Cooking Channel
Save Recipe Print
Total:
14 hr 30 min
Prep:
15 min
Inactive:
8 hr
Cook:
6 hr 15 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Garnishes:

Directions

Soak the chickpeas in water overnight. Drain and set aside. 

Preheat the oven to 325 degrees F (160 degrees C). 

Score the skin of the lamb with a very sharp knife. Sprinkle with salt and pepper. In a large cast-iron casserole over high heat, sear the lamb on all sides in the olive oil. Transfer to a plate. 

In the same casserole, add the onions and saute until translucent, about 5 minutes. Add the chickpeas, ancho chiles, garlic, epazote and water. Put the lamb back in the casserole. Cover with cactus leaves if using. Cover the pot. Cook in the oven until the meat is fall-off-the-bone tender, about 6 hours. 

Just before bringing to the table, stir in chopped epazote. Serve with salsa, chopped onions, cilantro, lime wedges and tortillas.

Cook's Note

* Epazote is an herb that resembles tarragon. You can substitute with tarragon.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Goat Barbacoa

Recipe courtesy of Alejandro Ayala

Lamb Tacos (Barbacoa Style)

Recipe courtesy of Guy Fieri

Salsa Imperti Por Barbacoa

Recipe courtesy of Food Network

Beef Barbacoa Tacos

Recipe courtesy of Food Network Kitchen

Grilled Beef Barbacoa Tacos

Recipe courtesy of Food Network Kitchen

Cacio E Pepe Pizza

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword