Barbacoa
649kcal58.8g protein43.5g fat1.3g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Nothing flagged in the ingredient list. The label is still the last word.
Restrictions
Diets
No porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 4 lb | boneless lamb shoulder |
| 6 unit | dried guajillo chiles |
| 2 unit | dried ancho chiles |
| 6 clove | garlic cloves |
| ¼ cup | white vinegar |
| 1 tsp | ground cumin |
| 2 tsp | dried oregano |
| 2 cup | beef stock |
| 2 tsp | salt |
Steps
- toast4 minchiles fragrant and pliable but not blackenedToast the dried chiles briefly, then cover with hot water until softened. Burning them introduces a bitterness that survives the long braise.
- blend5 minadobo completely smoothBlend the softened chiles with garlic, vinegar, cumin, oregano, salt and enough soaking liquid to move freely. A smooth adobo coats the lamb evenly and produces a cleaner consomé.
- season10 minlamb thoroughly coatedCoat the lamb with the adobo and place it snugly in a heavy covered vessel. Add stock around, rather than over, the meat so the environment stays moist without turning the preparation into boiled lamb.
- braise225 minlamb collapses under a fork and connective tissue is fully softenedCook covered at low heat until the shoulder is exceptionally tender. Collagen conversion, not a fixed clock, is the endpoint; if the meat still resists shredding, keep cooking.
- rest15 minmeat cool enough to handle and juices separatedRest briefly, skim excess fat from the cooking liquid, and shred or chop the lamb. Return enough consomé to keep the meat succulent and serve the remaining broth alongside.