Rick Bayless’ Slow Cooker Lamb Barbacoa
Ingredients
For The Lamb:
- 1 12 inch Agave Leaf or 1 large banana leaf
- 2 Tbsp. vegetable oil
- 3 pounds boneless lamb shoulder
- 1 12 ounce bottle Negra Modelo
- salt to taste
For The Marinade
- 2 guajillo chiles stemmed, seeded and torn into large pieces
- 2 ancho chiles stemmed, seeded and torn into large pieces
- 3 garlic cloves peeled and roughly chopped
- 1 Tbsp. cider vinegar
- 1 Tbsp. dark brown sugar
- 1 tsp. salt
- 1 can chipotle in adobo
- 1/4 tp. ground cinnamon preferably Mexican canela
- 1/2 tsp. Mexican oregano
For Serving
- your favorite hot sauce or salsa
- a little chopped white onion
- handful cilantro leaves
Servings:
Instructions
- Roast the agave leaf (being careful not to touch the exposed flesh of the agave) over an open flame, turning every few minutes until pliable and charred, 10 to 15 minutes, depending on the thickness. (If using a banana leaf, run it briefly over an open flame to soften it.) Cut into 3 pieces
- In the stovetop-safe insert of your slow cooker or in a very large (12-inch) skillet, heat the oil over medium-high. Pat the lamb dry with a paper towel, sprinkle generously with salt and lay it in the insert of skillet. Cook, turning occasionally, until richly brown on all sides, about 10 minutes. Fit the insert into the machine or transfer the meat to the slow cooker.
- Combine all the marinade ingredients in a blender with 2 cups of water and blend to a smooth puree. Pour through a medium mesh strainer into the slow cooker. Nestle the pieces of agave leaf or banana leaf under and around the meat, if you are using them. Cover and turn on the slow cooker to high. Your barbacoa will be done in about 6 hours, though you can hold it for longer. (My slow-cooker can be programmed to switch from high after 6 hours to a “keep warm” temperature for up to another 6 hours. Some slow cookers click to “keep warm” automatically; others need to be switched manually.)
- When you are ready to serve, coarsely shred the lamb and arrange it on a warm platter. Skim any fat from the sauce that remains in the slow cooker, and then taste it. If you feel it would be better with a more concentrated flavor, pour it into a medium saucepan or remove the insert and set it over high heat. Boil for a few minutes to reduce that quantity, then taste and season with salt if it needs it. Spoon as much as you like over the lamb or beef. (I like to sprinkle coarse salt over the meat at this point.) Serve the barbacoa with the hot sauce or salsa, onion and cilantro. Grab some tortillas, if you like, and you’re ready to make some delicious tacos.
- NO SLOW COOKER? In a large (6- to 8-quart, at least 12 inches in diameter) heavy pot (preferably a Dutch oven), combine the ingredients as described. Set the cover in place and braise in a 300-degree oven for about 3 hours, adding water occasionally if necessary to ensure the liquid stays at about the same level. Finish as described.
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About the Author - Taryn Jeffries
Taryn Jeffries is the owner, editor, writer and Chief Eating Officer of PhoenixBites, an independent Arizona food and dining publication. She's been exploring the Valley's culinary scene since 2010, sharing the stories behind the restaurants, chefs and people who make it delicious. Named the Arizona Culinary Hall of Fame's Food Writer of the Year in 2017, Taryn believes good food deserves a good story, honest opinions and occasionally a little sass.
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