Barbacoa Recipe

Inspired by Hugo's

Time4h 30m

Serves6

marinated Central Texas lamb, slow-roasted in agave skin, onion, cilantro, tortillas

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Marinade
In a large bowl, combine chopped onion, chopped cilantro, and season with salt and pepper. Add the lamb shoulder and coat it well with the marinade mixture. Cover and refrigerate for at least 4 hours, preferably overnight.
2
Preheat the Oven
Preheat your oven to 300°F (150°C).
3
Prepare the Lamb for Roasting
Remove the lamb from the marinade and let it come to room temperature. Place the agave leaves at the bottom of a roasting pan and place the marinated lamb on top.
4
Slow Roast the Lamb
Cover the lamb with foil and place it in the preheated oven. Roast for about 3-4 hours, or until the meat is tender and shreds easily with a fork.
5
Prepare the Tortillas
While the lamb is roasting, warm the corn tortillas in a skillet over medium heat until they are soft and pliable.
6
Serve
Once the lamb is done, remove it from the oven and let it rest for 10-15 minutes. Shred the lamb with two forks. Serve the shredded lamb in warm tortillas, topped with additional fresh cilantro and onion if desired.