Lamb Barbacoa with Avocado Tacos
This barbacoa tastes incredible served on warm corn tortillas with Avocados from Mexico. For an added kick I used some of the reserved spicy Chile Colorado Sauce to drizzle over the meat. Some other tasty toppings include chopped onions, chopped cilantro, a squirt of tangy lime juice, and for an added crunch some jicama slices.
Prep Time25 mins
Cook Time3 hrs
Total Time3 hrs 55 mins
Servings: 16 - 24 tacos
Chile Colorado Sauce:
- 1 Spanish onion quartered
- 3 tomatillos husked and washed
- 2 tomatoes quartered
- 3 garlic cloves peeled
- 4 New Mexico chiles stemmed
- 4 ancho chiles stemmed
- 1 ½ cups water divided
- salt to taste
- 2 1/2 pounds de-boned Cedar Springs lamb leg
- 2 tablespoons agave nectar
Toppings for Tacos:
- 16 to 24 corn tortillas
- Sliced jicama
- Avocados from Mexico cubed
- Chile Colorado Sauce
- Chopped fresh cilantro
- Lime wedges
Chile Colorado Sauce:
Preheat the broiler.
Put the onions, tomatillos, tomatoes, and garlic on a baking sheet. Put the baking sheet under the broiler and cook without turning until vegetables start to get charred about 7 minutes. Remove, set aside, and let cool to room temperature.
In a large dry skillet over medium-low heat, toast the chile peppers, turning them over, for about 1 minute. Transfer them to a saucepan with enough water to cover chiles and boil for about 15 minutes until they are soft. Drain the chiles and discard water.
Combine the vegetables and chiles in a blender with ¾ cup of water per blender (you’ll have to work in two batches) and puree until the mixture is smooth. Season with salt.
Leftover sauce can be stored in refrigerator for up to a week.
Preheat oven to 350 degrees F.
Line a roasting pan with foil.
Rub agave nectar on the meat and generously season the lamb with salt. Pour the 2 cups Chile Colorado Sauce over the meat and rub it on all sides. Put the meat (fat side up) in the roasting pan. Roasting the meat fat side up allows the fat to drip down over the roast as it melts, thereby keeping the exterior nice and moist.
Seal the pan with two layers of foil creating a tight seal, and cook in the oven for 3 hours until meat is very tender.
Take the pan from the oven and let the meat rest for about 30 minutes.
When it’s cool enough to handle, coarsely shred the meat with your fingers or forks, discarding any fat.
Set out all the toppings in separate bowls and serve with the shredded meat. Warm up leftover sauce for a salsa topping and let everyone prepare their own tacos.
Calories: 163kcal | Carbohydrates: 23g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 51mg | Potassium: 443mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2560IU | Vitamin C: 22mg | Calcium: 34mg | Iron: 2mg