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We have actually had quite a few people ask us for a barbacoa recipe, but honestly I had not figured out how to share a standard barbacoa recipe easily made at home. If you have actually had standard barbacoa you know that it’s made with meat from a cow’s head such as cheeks and the jaw and it is slow-cooked over an open fire, or more typically, in a ground pit, which is a hole dug in the ground. Alternatively, barbacoa is frequently prepared with chivo (goat).
A few weeks ago our good friends at Mountain States Rosen called us and asked if we had an interest in evaluating some of their Cedar Springs American lamb and providing it a Latin flair and I figured this was the perfect time to try barbacoa made with lamb. I live in the residential areas of Denver and baked it in the oven instead of digging a pit in my yard. I can only picture the property owner’s association fines and the appearance of scary on my next-door neighbor’s faces if they witnessed me digging a hole beside our swing set.
Cedar Springs Lamb is USDA all-natural, raised on open U.S. pastures and thoroughly tended to by Mountain States Rosen producer-growers, a lot of which are third-, 4th- and fifth-generation ranchers that comprehend the worth of care-in production and animal wellness. When we tested the lamb, we could tell it was fresh. The easy slow prepared marinated meat came out so tender. An earthy taste accompanied every bite and it just melted in my mouth. This tender and juicy meat can be utilized as a filling for tacos, tamales, and enchiladas.
We tried them all but today we will be sharing lamb barbacoa tacos. This barbacoa tasted unbelievable served on warm corn tortillas with Avocados from Mexico. For an included kick I utilized some of the reserved spicy Chile Colorado Sauce to drizzle over the meat. Some other tasty garnishes consist of chopped onions, chopped cilantro, a squirt of appetizing lime juice, and for an included crunch some jicama pieces.
We hope you are motivated to purchase lamb and check out this extremely scrumptious barbacoa dish, which we now understand, can be easily made at home. Have a look at the Mountain States Rosen Lamb site for other delicious dishes, nutritional information, and details on where to buy the item.
Portions: 16– 24 tacos
Preparation Time: 25 minutes
Cook Time: 3 hours
Resting: 30 minutes
Total Time: 3 hours55 minutes
Course: Main Dish
This barbacoa tastes unbelievable served on warm corn tortillas with Avocados from Mexico. For an included kick I utilized a few of the reserved spicy Chile Colorado Sauce to sprinkle over the meat. Some other tasty garnishes include chopped onions, chopped cilantro, a squirt of tangy lime juice, and for an added crunch some jicama pieces.
Chile Colorado Sauce:
- 1 Spanish onion, quartered
- 3 tomatillos, husked and cleaned
- 2 tomatoes, quartered
- 3 garlic cloves, peeled
- 4 New Mexico chiles, stemmed
- 4 ancho chiles, stemmed
- 1 1/2 cups water, divided
- salt to taste
- 2 1/2 pounds de-boned Cedar Springs lamb leg
- 2 tablespoons agave nectar
Toppings for Tacos:
- 16 to24 corn tortillas
- Sliced jicama
- Avocados from Mexico, cubed
- Chile Colorado Sauce
- Sliced fresh cilantro
- Lime wedges
Chile Colorado Sauce:
Preheat the broiler.
Put the onions, tomatillos, tomatoes, and garlic on a flat pan. Put the baking sheet under the broiler and cook without turning until veggies start to get charred about 7 minutes. Eliminate, reserved, and let cool to space temperature level.
In a large dry skillet over medium-low heat, toast the chile peppers, turning them over, for about 1 minute. Transfer them to a pan with enough water to cover chiles and boil for about15minutes up until they are soft. Drain pipes the chiles and discard water.
Integrate the veggies and chiles in a mixer with 3/4 cup of water per blender( you’ll have to work in two batches )and puree up until the mixture is smooth. Season with salt.
Leftover sauce can be kept in fridge for up to a week.
Preheat oven to350 degrees F.
Line a roasting pan with foil.
Rub agave nectar on the meat and kindly season the lamb with salt. Put 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, consequently keeping the exterior nice and damp.
Seal the pan with 2 layers of foil producing a tight seal, and cook in the oven for 3 hours up until meat is very tender.
Take the pan from the oven and let the meat rest for about30 minutes.
When it’s cool enough to deal with, 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. Heat up leftover sauce for a salsa topping and let everybody prepare their own tacos.
Calories:163 kcal, Carbohydrates: 23 g, Protein:12 g, Fat: 3 g, Hydrogenated Fat: 1 g , Cholesterol:29 mg, Sodium:51 mg, Potassium:443 mg, Fiber: 5 g , Sugar: 7 g, Vitamin A: 2560 IU, Vitamin C:22 mg,Calcium:34 mg, Iron: 2 mg
Written by Yvette/ Pictures by Jeanine
Disclosure: This is a sponsored post by Mountain State Rosen Lamb and Avocados from Mexico. We were compensated and offered with lamb for recipe advancement and to host this free gift. The views and viewpoints expressed about the products are purely our own and based upon our individual experiences. We are enjoyed partner with brands, which we think are a perfect fit for us and you our remarkable readers.
About the Author
Yvette Marquez is an Emmy-winning producer and writer, award-winning food blog writer, and author of Muy Bueno and Latin Twist. She is a second-generation Mexican-American, born and raised in El Paso, Texas and presently lives in Colorado. She has actually been sharing treasured family Mexican dishes given that2010 Her blog site is the ideal location for anybody wanting to embrace their culture through food, fiestas, and domesticity. Yvette has been featured in several popular publications, sites, radio, and TV. Follow her at: Instagram / Twitter / Facebook/ Pinterest.
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