Lamb Barbacoa

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READY IN: 8hrs
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Cut the lamb into three-inch cubes and rub the meat with salt.
  • 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.
  • Coat the lamb with the chile puree, and let it marinate in the refrigerator for four hours.
  • Heat the oven to 250°F.
  • 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.
  • Tightly cover the pan with foil, and then cook in the oven covered for four hours or until fork tender.
  • Shred meat with forks and serve in tortillas with cilantro, onions and salsa.
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