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    You are in: Home / Recipes / Lamb Barbacoa Recipe
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    Lamb Barbacoa

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs

    4 hrs

    4 hrs

    ThatSouthernBelle's Note:

    From homesicktexan.blogspot.com Posted for ZWT5.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Toast the chiles in a dry cast iron skillet on medium heat for a few minutes on each side and then turn off the heat and fill the skillet with water. Let the chiles soak for 20 minutes or until soft.
    2. 2
      Cut the lamb into three-inch cubes and rub the meat with salt.
    3. 3
      Drain the chiles from the soaking water and place in a blender. Add to the blender the garlic, the coffee, the water, the cinnamon, the oregano, the cumin and the agave nectar. Puree until smooth.
    4. 4
      Coat the lamb with the chile puree, and let it marinate in the refrigerator for four hours.
    5. 5
      Heat the oven to 250°F.
    6. 6
      In a roasting pan, coat the bottom with some of the marinade. Place the onions and carrots on top of the marinade and then top this with the lamb.
    7. 7
      Tightly cover the pan with foil, and then cook in the oven covered for four hours or until fork tender.
    8. 8
      Shred meat with forks and serve in tortillas with cilantro, onions and salsa.

    Ratings & Reviews:

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    Nutritional Facts for Lamb Barbacoa

    Serving Size: 1 (331 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1000.7
     
    Calories from Fat 678
    67%
    Total Fat 75.3 g
    115%
    Saturated Fat 31.8 g
    159%
    Cholesterol 245.1 mg
    81%
    Sodium 233.4 mg
    9%
    Total Carbohydrate 19.8 g
    6%
    Dietary Fiber 6.6 g
    26%
    Sugars 1.6 g
    6%
    Protein 60.4 g
    120%

    The following items or measurements are not included:

    agave nectar

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