Lamb Barbacoa

An English recipe translation from La Capital

Barbacoa Ingredients

• 2 kg boneless lamb cut (trim excess fat)

• 2 rack of lamb lamb (trim excess fat, cut to fit in steamer)

• 10 dried California chilies

• 5 dried Pasilla chilies

• 3-4 dried Chile de Árbol (adjust for spiciness)

• Hot water (for soaking chilies)

• 20 garlic cloves

• Salt and Freshly ground black pepper

• Banana leaves (optional, for lining the steamer can use parchment paper)

• 1 cup dried garbanzo beans (soaked overnight)

• Dill (optional, for additional flavor)

Salsa Ingredients

• 5 dried Pasilla chilies

• 3-4 dried Chile de Árbol

• 1/4 of an onion

• 3 garlic cloves

• Fresh parsley

• Salt and pepper to taste

• Water (for blending)

Directions

1. Trim the Meat: Trim excess fat from the lamb cut and ribs. Slice the lamb cut in half for easier handling.

2. Prepare the Marinade: Soak California, Pasilla, and Chile de Árbol chilies in hot water for a few minutes until softened. Blend the chilies with 20 garlic cloves and a little water to form a thick paste.

3. Season the Meat: Generously salt and pepper the lamb cut and ribs on all sides.

4. Apply the Marinade: Rub the chili paste all over the meat, massaging it in thoroughly. Let it marinate for about an hour.

5. Prepare the Steamer: Fill the steamer with water just below the steaming rack level. Line the bottom of the steamer with banana leaves and avocado leaves for flavor, if using.

6. Add the Garbanzo Beans: Place soaked garbanzo beans in the bottom of the steamer.

7. Steam the Meat: Place the marinated lamb and ribs on the steaming rack. Cover with more banana and avocado leaves, and dill if desired. Steam on high heat until the water boils, then reduce to low heat and steam for about 4 hours.

Check for Doneness: The meat is ready when it is tender and falling apart. Carefully remove the meat from the steamer and shred it.

Preparing the Pasilla Chili Salsa:

1. Soak the Chilies: Soak Pasilla and Chile de Árbol chilies in hot water until softened.

2. Blend the Sauce: Blend the soaked chilies with onion, garlic, parsley, salt, and pepper to taste, adding a little water to achieve a sauce consistency. Adjust seasoning as needed.