Homemade Lamb Barbacoa Jalisco Style
Traditional Lamb Barbacoa, homemade. Originally from the state of Jalisco in Mexico. Using Guajillo and Ancho peppers and a mix of cumin, oregano and bay leaves.
Yield: 5
Materials
- 5 Pounds Leg of Lamb
- 4 Guajillo Peppers
- 1 Chile Ancho Peppers
- 4 Tomatoes
- 1 Onion
- 4 Garlic
- 1 tsp Black Pepper Whole
- 1/2 tsp Whole Cummin
- 1/2 tsp Oregano
- 1/2 tsp Thyme
- 2 Bay Leave
- 1 tsp Coriander
- 1 Cinnamon Stick
- 1/4 tsp Ground black Pepper
- 1/2 tsp Salt
- 1 Cup Vinegar
- 2 Tbs Vegetable Oil
Instructions
- Cut the meat in bite sized pieces
- Rinse the meat and brine it in a solution of water with salt
- Lightly fry the peppers in vegetable oil at low heat
- Remove the peppers, place in a container and summerge in the vinegar until soft - about 15 minutes.
- In the same pan, sautee the garlic.
- Add the onions until they become transparent, season with salt and ground pepper, cook for about 5 minutes.
- Add the tomatoes cut in fourths and cook until softened.
- Transfer your sofrito into the blender.
- Add the Peppers including the vinegar.
- Add salt, whole pepper, oregano, cumin, thyme, coriander, cinnamon and bay laves.
- Blend until you have a thick sauce.
- In a deep pot place a layer of meat, then using a strainer pour half of the sauce,
- then another layer of meat and finish it with the rest of the sauce.
- Cover with foil and a heavy lid to prevent the steam to come out while cooking. Cook for 15 minutes until starts boiling.
- Lower the heat and cook covered and undisturbed for about 3 hours until tender.
- Serve with Red Mexican style Rice
- Garnish with freshly diced onions, cilantro and a lime wedge.
Video
Notes
If using in a slow cooker cook in Low low for 8 hours.