Slow-Braised Lamb Shoulder with Adobo — Barbacoa de Borrego Tradicional
Hidalgo lamb shoulder slow-braised in adobo of guajillo, ancho, and avocado leaf with garlic, onion, cumin, and bay until silky and shreddable, served with consomme, white rice, and corn tortillas.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toast guajillo and ancho chiles in a dry pan over medium heat 30 seconds per side until pliable. Soak in hot water 12 minutes, drain, reserve 600ml soaking liquid. Season lamb shoulder with salt and pepper. Chop onion and cilantro. Dice onion for topping. Cut lime into wedges.
Sear
Heat 4 tbsp oil in a heavy lidded pan over medium-high for 2 minutes. Sear lamb 5 minutes per side until deeply browned. Transfer to a plate. While lamb cooks, heat 1 tbsp oil in a saucepan over medium for 1 minute, toast rice 2 minutes until pale golden.
Build
Blend soaked chiles, onion, garlic, ginger, oregano, cumin, cloves, vinegar, salt, and 600ml soaking liquid until very smooth. Strain adobo into the searing pan, cook over medium-high 6 minutes until brick red and bubbling thickly.
Braise
Return lamb and juices to the pan. Add avocado leaves, bay leaves, and 1 cup stock. Simmer over medium-low covered 70 minutes, stirring every 15 minutes, until lamb falls from bone. While braising, add rice stock and salt to rice pan, bring to boil, reduce to low, cover, cook 14 minutes, rest covered.
Skim
Transfer lamb to a board and shred. Skim fat from braising liquid, reserve 400ml as consomme. Return shredded lamb to remaining sauce over low heat. Discard avocado and bay leaves. Heat until gently steaming.
Char
Hold corn tortillas over a flame for 20 seconds per side until lightly charred and pliable. Arrange on warm plates.
Plate
Mound rice on each plate, top with saucy shredded lamb. Garnish with diced onion and cilantro. Serve with charred tortillas, consomme in small cups, and lime wedges alongside.
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