Photo: Lamb Tacos (Barbacoa Style) Recipe
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.
Ingredients
- 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
Directions
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.
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By Bcnelen
on April 29, 2013
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Searched for quite a while to find all of the ingredients, finally found banana leaves. Was a bit disappointed with the result after following instructions exactly and cooking covered in a wood fire pizza oven we were left with a moist but pretty bland end product. The marinade just didn't do the trick, did not add any spice and not a lot of flavor either. Used a good piece of lamb from whole foods but again, just not a lot of good flavor out of this. Would try again any maybe change up the marinade. It certainly was fun to make with the banana leaves and I will have hope in Guy's recipes but this one just didn't do it for us.
I recommend being very careful with the banana leaves or lightly steaming them before wrapping as ours were very fragile and ripped easily.
By PamlicoGrams
on March 04, 2012
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OMH!!! This was the most awesome taco ever!!! Was a real treat with the lamb. Had the crispy yucca hash with it, but had to sub the yucca and sashito pepper. Also couldn't find banana leaves to wrap the lamb. Used parchment paper and it worked okay, but we missed out on the flavor. Being in North Carolina, we don't have easy access to those items as you do in California! Easy peasy to make. Will do again with beef. Thanks!!
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