Lamb Barbacoa From The Backyard Grill Barbacoa De Borrego Recipes

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BARBACOA DE BORREGO



Barbacoa de Borrego image

My mouth waters just at the thought of Lamb Barbacoa. It's a simple stew that you can enjoy on a Sunday morning when everyone's at home and has time to enjoy a relaxing brunch. I always prepare this meal overnight, I just add everything to the slow cooker and forget about it until the next morning.

Provided by Mely Martínez

Categories     Antojitos

Time 4h40m

Number Of Ingredients 15

3 Avocado leaves
1 large baking potato (peeled and cut into 4 pieces)
2 medium sized carrots (peeled and cut into slices)
1/2 white onion (cut into wedges)
4 garlic cloves (peeled)
1 Serrano pepper (thinly sliced)
4 Tbsp. white rice (uncooked)
1/3 cup chickpeas (soaked overnight*)
1 Full rack of Lamb (about 1 1/2 pounds)
1 tsp of coarse sea salt
6 cups of water
1 cup cilantro (finely chopped)
1 cup white onion (finely chopped)
1 lime (cut in wedges)
Warm tortillas and your favorite hot salsa

Steps:

  • Slightly toast the avocado leaves over medium-high heat on a griddle.
  • Place the potato, carrots, onion, garlic, serrano pepper, rice, and chickpeas in the cooking pot. Cover with 6 cups of water.
  • Place a steamer or metal cooking rack (I use the metal steamer from my pressure cooker) over the vegetables, this will support the meat.
  • Season the lamb rack with the coarse sea salt on both sides. Place on the steamer.
  • The meat usually doesn't touch the water, it is cooked merely from the vapor/steam. Place the avocado leaves on the lamb. Cover the pot with aluminum foil and then place the lid on tightly. Cook for 4 1/2 hours on high in your slow cooker or for about 1 hour in a large pot/Dutch oven on your stove top over medium heat.

Nutrition Facts : ServingSize 1 portion, Calories 625 kcal, Carbohydrate 36 g, Protein 23 g, Fat 43 g, SaturatedFat 19 g, Cholesterol 94 mg, Sodium 699 mg, Fiber 4 g, Sugar 5 g

BBQ GOAT OR LAMB: BARBACOA DE CORDERO



BBQ Goat or Lamb: Barbacoa de Cordero image

Provided by Aarón Sánchez

Categories     main-dish

Time 11h35m

Number Of Ingredients 12

4 guijillo chiles
2 teaspoons cumin seeds
1 teaspoon ground cloves
10 allspice berries
1/3 cup Mexican oregano
12 sprigs fresh thyme
6 garlic cloves
1 Spanish onion, roughly chopped
1/3 cup cider vinegar
1 (12-pound) goat, quartered or 1 (6 to 8-pound) lamb shoulder
Salt and pepper
1 (2-pound) package dried avocado leaves

Steps:

  • Toast chiles, cover with boiling water in a deep bowl, and set aside for 20 minutes. Grind cumin, cloves, allspice, and oregano in coffee grinder. Drain soaked chiles, puree in blender the chiles, ground spices, thyme, garlic, onion, vinegar, and 1/2 cup of water. Process until smooth Push mixture through a sieve, season goat with salt and pepper. Rub paste all over the meat. Arrange in a bowl and allow to marinate for 4 hours, refrigerated.
  • Preheat the oven to 325 degrees F.
  • In a deep roaster pan scatter half of the avocado leaves on the bottom, place meat on top of the avocado leaves and scatter the remaining leaves over the meat. Cover the pan tightly with aluminum foil. Cook the goat 6 to 7 hours until meat is falling off the bone. If using lamb shoulder cook for 4 hours.

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