Mexican Barbecued Lamb Barbacoa

Name: Mexican Barbecued Lamb Barbacoa
Yield: Serves 8
Cuisine: Mexico
Ingredients: 2 bay leaves, 2 sprigs cilantro, and 2 sprigs epazote (optional), tied in a piece of cheesecloth; 1 medium-size potato, peeled and cut into ½-inch dice; 1 ear corn (optional), shucked and cut into ½-inch rounds; 1 large ripe tomato, cut into ½-inch dice; ½ small green cabbage, cored and cut into ½-inch dice; 1 piece (12 ounces) calabaza (West Indian pumpkin) or butternut squash, peeled and cut into ½-inch dice; 5 cloves garlic, coarsely chopped; Salt and freshly ground black pepper; 1 chipotle pepper, minced (see Chile Notes); ¼ cup finely chopped fresh cilantro leaves; 6 guajillo chiles (see Chile Notes); Warm tortillas; ¼ medium-size onion, coarsely chopped; ½ teaspoon dried oregano; 1 small piece (½ inch) cinnamon stick, or ½ teaspoon ground cinnamon; 2 carrots, peeled and cut into ½-inch dice; ½ leg of lamb bone-in (about 4 pounds), trimmed of any papery skin; 1 medium-size onion, cut into ½-inch dice; ¼ cup distilled white vinegar; 1 teaspoon salt; 1 zucchini, scrubbed and cut into ½-inch dice; 2 whole cloves; 2 whole allspice berries

Mexico

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Mexico’s answer to barbecue, barbacoa is intriguingly delicious and easy to adapt for the backyard barbecue grill. I’ve chosen a recipe for Oaxacan-style barbacoa, featuring a guajillo chile marinade and a wrapping of avocado leaves. The avocado leaves can be found dried at Mexican markets and specialty food shops and impart a pleasant aniselike flavor. But don’t worry if you can’t find avocado leaves because the lamb will still be quite delectable barbecued without a wrapping

Ingredients

Americas
Mexico
Dinner
Spicy
Gluten-free

Ingredients

Method