Barbacoa lamb tacos
A traditional Mexican barbacoa is cooked in a hole in the ground, the meat wrapped in agave leaves and left to cook slowly for around 12 hours. Every region has its own way of making it; these barbacoa lamb tacos are from Sinaloa, in the north of Mexico. Barbacoa is often eaten at the weekend for breakfast: in Mexico people can buy it from restaurants that specialise in this dish. It is also made for special occasions.
Ingredients
- garlic cloves4 კბილი
- Lager330 ml
Instructions
6 steps- 1
Lightly toast the chillies in a dry frying pan until fragrant. Put them in a bowl and cover with hot water to rehydrate for 10 minutes.
- 2
Drain the chillies and place in a blender with the tomatoes, onion, garlic, salt, cumin, cinnamon, oregano, peppercorns and cloves. Blitz until smooth and then rub through a sieve.
- 3
Put the lamb in a large casserole (ideally cast iron), pour the sauce and lager over it, cover and leave to marinate for 30 minutes.
- 4
Preheat the oven to 200C/180C Fan/Gas 6.
- 5
Put the casserole in the oven. After 15 minutes, turn the heat down to 190C/170C Fan/Gas 5 and cook for 2½-3 hours, until the meat is very tender and falling apart. About halfway through, check that the meat is still surrounded by liquid; if necessary, add a little hot water.
- 6
Once the meat is ready, remove it from the broth. Serve the broth separately. Shred the meat using two forks and serve in the tortillas. Add the coriander, onion, a squeeze of lime and some spicy salsa.
Nutrition
1 serving ≈ 200 g
Nutrition values are estimates. - means data is unavailable.
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