What will you need?

• bone in lamb leg
• salt
• black pepper
• onion powder
• garlic powder
• roma tomatoes
• white onion
• garlic
• guajillo chiles
• Chile de arbol
• agave leaves
• beef stock
• water
• oregeno
• Knorr chicken bouillon
• bay leaves
• chickpeas
• corn tortillas, for serving
• cilantro and onion, for serving
• salsa, for serving
• lime, for serving

How to make it

Season all sides of the lamb with salt, pepper, onion powder, and garlic powder. Set aside. Roast the agave leaves over an open flame until soft and slightly charred. About 10 minutes per side.

To a large steamer add tomatoes, onion, garlic, guajillo chiles, Chile de Arbor, beef stock, water, Knorr chicken bouillon, salt, oregano, and bay leaves. Place the steamer rack over and start layering the pot with the agave leaves. Make sure the bottom is covered and the tops of the agave leaves are draped over the pot and the sides of the pot are all covered.

Place in the lamb and then fold all the agave leaves over until the lamb is fully covered and wrapped in the leaves. Place the lid on the steamer and put into a smoker at 225 degrees Fahrenheit for 13 hours. If you do not have a smoker, a charcoal grill would also work. Just make sure to check the temperature and add more coals as needed. Another option is to roast in the oven for the same time and temp. It just won’t be a smoky.

After 13 hours of smoking, the lamb meat should be fall off the bone tender. Remove the lamb to a baking sheet and pull out the bones and shred the meat. Strain the cooking liquid into a pot and add everything left in the strainer to a blender and blend until smooth. Pour about 1.5 cups of the blended ingredients into the shredded lamb and mix. Taste for salt and add more if needed. Reserve the rest as a salsa. Add chickpeas to the pot with the cooking liquid and bring to a simmer for 10 minutes. This will be your consume.

Place some tortillas on a plate and spread some of the reserved salsa over. Add in some shredded lamb and top with salsa verde. Garnish with cilantro and onion and a squeeze of lime. Pour some consume into a mug to enjoy with your tacos. Hope you enjoy!

Barbacoa

5 from 1 vote

Recipe by Zachary Rodriguez Course: MainCuisine: MexicanDifficulty: Intermediate

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 6 lbs 6 bone in lamb leg

• 3 tsp 3 salt, divided

• 2 tsp 2 black pepper

• 2 tsp 2 onion powder

• 2 tsp 2 garlic powder

• 3 3 roma tomatoes, quartered

• 1 1 white onion, quartered

• 3 3 guajillo chiles, stems and seeds removed

• 5 5 Chile de arbor

• 6 6 garlic cloves

• 4 cups 4 beef stock

• 6 cups 6 water

• 3 3 bay leaves

• 1 tbsp 1 Knorr chicken bouillon

• 2 tsp 2 oregano

Directions

• Season all sides of the lamb with salt, pepper, onion powder, and garlic powder. Set aside. Roast the agave leaves over an open flame until soft and slightly charred. About 10 minutes per side.
• To a large steamer add tomatoes, onion, garlic, guajillo chiles, Chile de Arbor, beef stock, water, Knorr chicken bouillon, 1 tsp salt, oregano, and bay leaves. Place the steamer rack over and start layering the pot with the agave leaves. Make sure the bottom is covered and the tops of the agave leaves are draped over the pot and the sides of the pot are all covered.
• Place in the lamb and then fold all the agave leaves over until the lamb is fully covered and wrapped in the leaves. Place the lid on the steamer and put into a smoker at 225 degrees Fahrenheit for 13 hours. If you do not have a smoker, a charcoal grill would also work. Just make sure to check the temperature and add more coals as needed. Another option is to roast in the oven for the same time and temp. It just won’t be a smoky.
• After 13 hours of smoking, the lamb meat should be fall off the bone tender. Remove the lamb to a baking sheet and pull out the bones and shred the meat. Strain the cooking liquid into a pot and add everything left in the strainer to a blender and blend until smooth. Pour about 1.5 cups of the blended ingredients into the shredded lamb and mix. Taste for salt and add more if needed. Reserve the rest as a salsa. Add chickpeas to the pot with the cooking liquid and bring to a simmer for 10 minutes. This will be your consume.
• Place some tortillas on a plate and spread some of the reserved salsa over. Add in some shredded lamb and top with salsa verde. Garnish with cilantro and onion and a squeeze of lime. Pour some consume into a mug to enjoy with your tacos. Hope you enjoy!