Mexican Barbecued Lamb Barbacoa

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

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
Central America
Gluten-free
Spicy

Ingredients

Method