Lamb Barbacoa

Lamb Barbacoa


  • 5


  • Medium


  • Preparation time

  • Cooking time


  • 1 dry chipotle
  • 2 pieces of Guajillo peppers
  • 2 pieces of ancho chillies peppers
  • 1/3 white onions
  • 10 garlic cloves
  • 2 pieces of cloves
  • 1 star anise
  • 1/3 teaspoon cumin seeds
  • 1/2 cup cider vinegar
  • 1/2 teaspoon black peppercorn
  • 1 inch piece of cinnamon stick
  • boneless lamb shoulder, 3 lbs
  • banana leaves
  • 70 ml of Adobo
  • generous amount of kosher salt
  • 2 whole Roma tomatoes, cut into small dice
  • 1/3 finely diced medium-sized red onion
  • 1/10 of a bunch of cilantro
  • 1/3 of a lime’s juice
  • 1/3 of a lime’s zest, microplaned
  • pinch of kosher salt
  • 1 tablespoon olive oil
  • cracked black pepper
  • 20 pieces fresh corn tortilla shells
  • 4 inches lime wedges
  • 20 pieces shaved radishes
  • 40 pieces cilantro leaves
  • Cooked and shredded lamb
  • Pico de gallo


Adobo Ingredients Prep:

1 Dry Chipotle 2 Pieces of Guajillo peppers 2 Pieces of Ancho Chillies Peppers 1/3 White Onions 10 Garlic Cloves 2 Pieces of Cloves 1 Star Anise 1/3 Teaspoon Cumin Seeds 1/2 Cup Cider Vinegar 1/2 teaspoon black peppercorn 1 inch piece of cinnamon stick

1. Toast dry chillies over grill for about 1 minute over low heat 2. Soak the chillies in hot water for 20 minutes to soften 3. Remove the chillies from the water and remove all the seeds 4. Grill the onion and garlic over a medium heat grill until slightly blistered 5. In a dry sauce pan, gently toast cumin, clove, star anise, peppercorn and cinnamon stick toast over gentle heat for 3 minutes, gently moving the pan around the stove to agitate the spices 6. Blend all ingredients together until smooth in a high speed blender and set aside

Lamb Shoulder Prep:

Boneless Lamb Shoulder, 3 lbs Banana Leaves 70 ml of Adobo Generous amount of kosher salt

1. Wipe the wax off the banana leaves with a damp cloth 2. Cross overlap the banana leaves, at least 2 layers 3. Season the lamb with a good amount of salt 4. Spread the adobo on the lamb until fully covered 5. Wrap the banana leaves around the lamb to form a tight parcel and tie with butcher’s twine 6. Add in 2 cups of water and put in the wire rack 7. Place lamb parcel on the rack, cover with a lid 8. Set oven to 325˚F 9. Cook for 4 hours, checking after 3 hours - the meat should be fork tender 10. Add more water if need be and cook further until desired tenderness 11. Let rest for 30 minutes 12. Empty liquid into the french braiser and shred the lamb into small pieces with a fork 13. Adjust seasoning, adding in more adobo if desired

Pico de gallo Prep:

2 whole Roma tomatoes, cut into small dice 1/3 Finely diced medium-sized Red Onion 1/10 of a bunch of Cilantro 1/3 of Lime Juice 1/3 of a Lime’s zest, microplaned A pinch of kosher salt 1 Tablespoon Olive Oil Cracked Black Pepper

1. Mix everything together in a bowl before serving


20 Pieces Fresh Corn Tortilla Shells 4 Inches Lime Wedges 20 Pieces Shaved Radishes 40 Pieces Cilantro Leaves Cooked and Shredded Lamb Pico de gallo

1. Grill and warm up tortilla shells on the grill and spray some water on the shell from a spray bottle to help steam the tortilla 2. Place 1 large tablespoon of lamb on the tortilla and garnish with pico de gallo, lime wedge, shaved radishes and cilantro

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