Lamb Barbacoa Recipe

BYO TACOS

1. 1

   Prepare the Marinade

   Start by rehydrating the dried guajillo and ancho chilies. Place them in a bowl and cover with hot water for about 15 minutes until softened.

2. 2

   Blend the Marinade

   In a blender, combine the softened chilies, garlic cloves, onion, cumin, oregano, salt, black pepper, apple cider vinegar, and beef broth. Blend until smooth to create a marinade.

3. 3

   Marinate the Lamb

   Place the lamb shoulder in a large resealable bag or a bowl. Pour the marinade over the lamb, ensuring it is fully coated. Seal the bag or cover the bowl and refrigerate for at least 4 hours, preferably overnight for deeper flavor.

4. 4

   Cook the Lamb

   Preheat your oven to 300°F (150°C). Remove the lamb from the marinade, reserving the marinade for later. Place the lamb in a roasting pan and cover with aluminum foil. Roast in the preheated oven for about 3 hours, or until the lamb is tender and easily pulled apart with a fork.

5. 5

   Shred the Lamb

   Once cooked, remove the lamb from the oven and let it rest for 15 minutes. Then, shred the lamb using two forks.

6. 6

   Heat the Marinade

   While the lamb is resting, pour the reserved marinade into a saucepan and bring to a boil. Reduce the heat and let it simmer for about 10 minutes to enhance the flavors.

7. 7

   Warm the Tortillas

   In a skillet or on a grill, warm the corn tortillas for about 30 seconds on each side until soft and pliable.

8. 8

   Assemble the Tacos

   To assemble, place some shredded lamb on a warm tortilla. Top with fresh cilantro, a drizzle of lime juice, sliced radishes, and a dollop of sour cream. Serve with the hot reserved marinade on the side.