Lamb Barbacoa Tacos

Name: Lamb Barbacoa Tacos
Prep time: 40 min
Cook time: 240 min
Yield: 6 portions
Cuisine: Mexican
Ingredients: 1½ kg · 3¼ lb lamb shoulder; 15 g · 4 chiles morita chiles, seeded; 20 g · 4 chiles California chiles, seeded; 24 g · 6 cloves garlic; 150 g · 1 onion onion; 3 g · 1 tsp ground cumin and cloves; 2 g · 1 tsp dried oregano; 30 ml · 2 tbsp lime juice; 120 ml · ½ cup orange juice; 15 g · 2½ tsp salt; 540 g · 18 tortillas corn tortillas; 250 ml · 1 cup salsa verde

🍽 Serves 6⏱ Prep 40 min🔥 Cook 240 min⏳ Rest 240 min🌍 Mexican

Lamb slow-cooked in a morita and California chile adobo with citrus, served on homemade tortillas with salsa verde.

📍 Hidalgo · Mexico

The story of the dish

Traditional barbacoa is lamb wrapped in maguey leaves and slow-cooked in an earth pit; Hidalgo and central Mexico are famous for it as a weekend dish.

The name: Barbacoa is the origin of the English word barbecue, from the Taíno barbacoa (a frame of sticks).

Ingredients

Ingredient	EUg · ml	UScups · spoons
lamb shoulder	≈ 1½ kg	≈ 3¼ lb
morita chiles seeded	≈ 15 g	≈ 4 chiles
California chiles seeded	≈ 20 g	≈ 4 chiles
garlic	≈ 24 g	≈ 6 cloves
onion	≈ 150 g	≈ 1 onion
ground cumin and cloves	≈ 3 g	≈ 1 tsp
dried oregano	≈ 2 g	≈ 1 tsp
lime juice	≈ 30 ml	≈ 2 tbsp
orange juice	≈ 120 ml	≈ ½ cup
salt	≈ 15 g	≈ 2½ tsp
corn tortillas	≈ 540 g	≈ 18 tortillas
salsa verde	≈ 250 ml	≈ 1 cup

≈ amount suggested from similar recipes

Tools & equipment

Item	UAEamazon.ae	USamazon.com
Vlog Camera Dji Osmo Pocket 3	🛒 Buy	🛒 Buy
PixiPy Tortilla Warmer 12 Inch Insulated Clot	🛒 Buy	🛒 Buy
Btag Digital Kitchen Food Weighing Scale For	🛒 Buy	🛒 Buy
Royalford 27cm Aluminium Smart Tawa - Non-Sti	🛒 Buy	🛒 Buy
Masienda Heirloom Yellow Corn Masa Harina/Flo	🛒 Buy	🛒 Buy
NutriCook Rapid Egg Cooker: 7 Egg Capacity El	🛒 Buy	🛒 Buy
Taco Cookbook Tacos Recipes and Provocations	🛒 Buy	🛒 Buy
Hot Sauce Cookbook the Hot Sauce Cookbook	🛒 Buy	🛒 Buy
Ecco World Travel: an Irreverent Guide	🛒 Buy	🛒 Buy
Tacos: Indispensable Taco Recipes From the Te	🛒 Buy	🛒 Buy
Tu Casa Mi Casa: Mexican Recipes	🛒 Buy	🛒 Buy

Also used: Dutch oven · blender · tortilla press · comal or pan

Method

Toast the chiles, soak them in hot water and blend with garlic, onion, spices, citrus and salt.
Rub the lamb with the adobo and marinate 4 hours or overnight.
Wrap or cover tightly and cook at 160°C (320°F) for about 4 hours until it falls apart.
Shred the lamb into its juices.
Make the tortillas and the salsa verde.
Fill the warm tortillas with lamb and top with salsa verde, onion and cilantro.

🌡️ Oven 160°C (320°F)

👨‍🍳 Chef’s tips

Keep the lid sealed: barbacoa should steam in its own juices.

📱 Scan to watch me cook ityoutu.be/4LEI57gTFPMEvery step on video, and new recipes every week: subscribe on YouTube.

Nutrition per portion estimate · 1 of 6

720kcal

48 gprotein

46 gcarbs

38 gfat

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▶ Watch me cook it: youtu.be/4LEI57gTFPM

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