LAMB & GOAT RECIPES
Whilst not the most commonly used ingredients in Mexican cuisine, these recipes for lamb & goat dishes will show you not to count them out:
Lamb & Goat Recipes
Lamb Barbacoa
From 'Tu Casa Mi Casa' by Enrique Olvera
Traditionally, this recipe for would be cooked in a pit in the ground. A pot with veg, herbs and water lies at the bottom, and a rack with the meat lies on top. Its then covered with agave leaves before being completely buried! But as most of us don’t have access to a pit in the ground, this recipe is adapted for stovetop cooking.Ingredients
- For the Guajillo Adobo
- 12 guajillo chillies, seeded
- 3 whole cloves
- 2 allspice berries
- 1 tbsp dried marjoram
- 3 tbsp dried oregano
- 2 large white onions, roughly chopped
- 4 plum tomatoes
- 3 garlic cloves, unpeeled
- 4 tbsp grapeseed oil
- For the Barbacoa
- 1 lamb shoulder (about 6lb)
- 1 large white onion, halved
- 3 carrots, peeled and roughly chopped
- 3 garlic cloves, peeled
- 2 sprigs fresh epazote
- 100g avocado leaves, dried
- 1 agave leaf, charred (optional)
- Salt
- To Serve
- 20g fresh coriander, chopped
- 80g white onion, chopped
- Guacamole
- Fresh tortillas
Recipe
- To make the Guajillo Adobo:
- In a frying pan over a high heat, toast the chillies, spices, and herbs, stirring for 1-2 minutes until fragrant; then set aside.
- Place the onions, tomatoes, and garlic on the pan and cook until charred on all sides, about 10 minutes. Remove from the pan, then peel the garlic.
- In a medium pot, heat the oil over a high heat. Add the toasted and charred ingredients and cook for about 4-5 minutes, until the tomatoes get mushy.
- Add enough water to barely cover the ingredients and simmer for 15-20 minutes, until the liquid evaporates almost completely.
- Transfer to a blender and process to a smooth paste. Set aside.
- To make the Barbacoa:
- In a large pot, combine all the ingredients but the salt. Add water to cover by at least 1-inch, then season with the salt.
- Simmer covered for 1½-2 hours, until the lamb is tender. Skim the top to remove impurities, adding water if necessary.
- To Serve:
- Transfer the lamb to a serving bowl. Break it up into smaller chunks and rub with half of the guajillo adobo.
- Strain the broth and add some to the lamb. Add the rest of the guajillo adobo to the broth.
- Serve in bowls with the garnishes and the tortillas to make tacos.
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