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Everything here is made in a slow cooker and nothing is rushed. Cheap cuts, dried beans and whole spices go in before the day starts and come out eight hours later having done the work themselves. The lid stays on.
Lamb Barbacoa with Charred Salsa Verde
lamb
mexican
pulled
main
slow-cooker
Lamb shoulder cooked with dried chiles and cinnamon until it collapses, served with a bright tomatillo salsa charred under the broiler.
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RECIPE
Lamb Barbacoa with Charred Salsa Verde
Lamb shoulder cooked with dried chiles and cinnamon until it collapses, served with a bright tomatillo salsa charred under the broiler.
Prep30 mins
Cook540 mins
Total570 mins
Servings8
lamb
mexican
pulled
main
slow-cooker
Ingredients
- 4 lb lamb shoulder, boned and cut in chunks
- 4 guajillo chiles, stemmed and seeded
- 2 chipotles in adobo
- 1 cinnamon stick
- 6 garlic cloves
- 1 tbsp cumin seeds
- 1 lb tomatillos, husked
- 2 jalapenos
- 1/2 cup cilantro
- 1 tbsp kosher salt
Preparation
1
Toast the guajillos in a dry pan 45 seconds a side until fragrant and pliable, then soak them in hot water 20 minutes. Any smoke means burnt, and burnt chile turns the whole pot bitter.
2
Blend the soaked guajillos with the chipotles, garlic, cumin and 1 cup of the soaking water.
3
Season the lamb, set it in the crock with the cinnamon stick, and pour the chile paste over.
4
Cook on low 9 hours. Lamb shoulder carries a great deal of connective tissue and wants the full time.
5
Broil the tomatillos and jalapenos on a sheet pan until blackened in patches, 8 minutes, then blend with the cilantro and salt into a loose salsa verde.
6
Shred the lamb, skim the fat from the sauce, and moisten the meat with it.
7
Serve with the cold salsa verde spooned over — the contrast against nine hours of braise is the point of the dish.
Servings and Nutrition
Number of Servings in Lamb Barbacoa with Charred Salsa Verde8
Nutrition for 1 serving (6 oz with salsa)
560Calories (kcal)
46Protein (g)
12Carbs (g)
36Fat (g)
Protein 46.0g33%
Carbs 12.0g9%
Fat 36.0g58%