Smoked Lamb Barbacoa

Name: Smoked Lamb Barbacoa
Yield: Serves 8 to 10
Cuisine: Mexican
Ingredients: 2 teaspoons cumin seeds; 1 teaspoon anise seeds; 12 guajillo chiles (2½ ounces/70 g), stems and seeds removed; ½ teaspoon dried thyme; 4 whole cloves; 4 tablespoons (9 g) dried Mexican oregano; 1 inch (2.5 cm) piece cinnamon stick; 2 whole allspice berries; 1 head garlic (1⅓ ounces/35 g), cloves separated and peeled; 4 whole black peppercorns; 4 bay leaves; 1 tablespoon red wine vinegar; 3 tablespoons sea salt; 2 medium white onions (1¼ pounds/600 g), quartered; 1 head garlic (1⅓ ounces/35 g), cloves separated and peeled; Tortillas (preferably homemade); ¼ cup (60 ml) bone broth; 8 ounces (225 g) banana leaves, washed and soaked; 3 pounds (1.4 kg) lamb shoulder roast; Finishing sea salt Lime wedges; “Con Todo” Topping

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

Asada

By Bricia Lopez and Javier Cabral

Published 2023

About

This variation is inspired by the barbacoa de borrego that my family and I grew up eating in Tlacolula’s famous Sunday tianguis (open-air market) that takes place every Sunday, specifically the booth owned by Doña Adolfa. Slowly smoking the chile- and spice-rubbed lamb in banana leaves adds an incredible depth of flavor.

Ingredients

12 guajillo chiles (2½ ounces/70 g), stems and seeds removed
2

Americas
Mexico
Main course
Central America

Method

Bring a pot of water to boil. Remove from the heat, submerge the chiles, and cover. Leave for 15 minutes or until the chiles are very tender. Drain, reserving ½ cup (120 ml) of the soaking liquid.