Mexican Lamb Barbacoa

1Preparation

1. Stem and seed the dried chilies, put them in a bowl, pour over one cup of boiling water and leave for 20 minutes until soft.
2. Blend the chilies with their soaking water, the garlic, onion half, vinegar, cumin, oregano, cloves, black pepper and salt to a smooth sauce.
3. Pat the lamb pieces dry and coat them all over with the sauce.
4. Cover and refrigerate for at least 4 hours, ideally overnight.

2Cooking

1. Heat the oven to 160°C. Put the lamb and all its marinade in a deep ovenproof dish, and add the remaining cup of water and the bay leaves.
2. Cover tightly with a lid or foil and cook until the meat pulls apart easily with a fork and comes away from the bone.

   ♨️ oven 160°C⏱ 210 min timer
3. Lift out the lamb, remove the bones and excess fat, and pull the meat into large shreds.

   ⏱ 10 min timer
4. Skim the fat from the cooking liquid, taste and adjust the salt, then spoon a little over the meat to keep it moist.

   ⏱ 5 min timer

3Serving

1. Warm the tortillas on a hot griddle until soft.
2. Pile the lamb on the plate and serve with the tortillas, chopped onion, coriander, lime and a small bowl of the cooking broth for dipping the tacos.

💡 Tips & common mistakes

• Common mistake: leaving the dish uncovered, so the meat dries out and the broth evaporates. A tight cover is what mimics pit cooking.
• If the meat doesn't pull apart after the given time, return it to the oven for another 30 minutes — timing depends on the size of the pieces.
• The broth is a treasure — sip it hot from a cup with a little onion, coriander and lime, as it is served in Mexican markets.

🔁 Substitutions

• Goat or beef cheek can replace the lamb; beef needs a longer cooking time.
• For a faster version, use a pressure cooker for 60–70 minutes instead of the oven.