Lamb Barbacoa

Preparation time : Under 30mn.

Cooking Time : Over 2hours.

Serves : 4-6 people

Ingredients

For the Lamb Barbacoa:

• 2 kg Lamb leg, cut into 10 cm cubes
• 2 ancho chillies, cleaned, seeds and stems removed
• 2 small tomatoes, cut in half
• 1 small onion, cut in half
• 2 garlic cloves, peeled
• ½ tsp ground cumin
• 3 black peppercorns
• 2 cloves
• 1 tsp dried oregano
• 1 tbsp salt flakes
• 350 ml lager

For the Tomato Rice (Optional):

• 2 tbsp rapeseed oil
• ¼ onion, finely chopped
• 1 small garlic clove, finely chopped
• 1 cup long grain rice, washed
• 1 tbsp concentrated tomato puree
• ½ tsp salt
• 2 cups hot boiling water

To Serve:

• Corn tortillas
• 1 small onion, finely chopped
• 1 small bunch of coriander, chopped
• Spicy salsa of choice

Preparation

Lamb Barbacoa

1. Preheat the oven to 190°C / 170°C fan / Gas 5. Place the pieces of lamb into a cast iron round casserole.
2. Rehydrate the ancho chillies by placing them in a bowl and covering with hot water. Let them soak for 10 minutes.
3. Once the chillies are soft, blend them with the vegetables and spices until smooth. Pass the sauce through a sieve to remove any seeds.
4. Pour the adobo (chilli sauce) over the lamb and mix well to fully coat the pieces.
5. Add the salt and lager, mix well, and cover with the lid. Place in the oven and cook for 2 hours and 15 minutes.
6. Just before the lamb is done, warm the tortillas, keeping them covered with a tea towel. Chop the vegetables and get the salsa ready.
7. Remove from the oven, shred the lamb, and place it on a platter. Pour some of the juices over the meat.
8. Serve in the middle of the table with tortillas and toppings, so everyone can build their own barbacoa tacos!

Tomato Rice (Optional):

1. Heat the oil over medium heat and fry the onion and garlic for about a minute — be careful not to burn them.
2. Stir in the pre-washed long grain rice and fry with the vegetables for about a minute.
3. Add the concentrated tomato puree and salt, mixing well.
4. Fry everything for one more minute, ensuring the rice grains are well coated with the tomato puree.
5. Lower the heat, pour in the hot boiling water, cover with a lid, and cook for around 10 minutes or until the water evaporates.
6. Remove from heat and let it sit for 10 minutes undisturbed. Then fluff it with a fork.