Jul 14 2026
Restaurants›LUNA Mexican Kitchen - The Alameda›Lamb Barbacoa Recipe

Lamb Barbacoa Recipe

Inspired by LUNA Mexican Kitchen - The Alameda
Time6h
Serves6

slow-cooked Niman Ranch lamb marinated in adobo for 24 hours, with frijoles de la olla, onion and cilantro, escabeche and house-made corn tortillas

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Ingredients

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Lamb Marinade

Frijoles de la Olla

Escabeche

Corn Tortillas

Garnish

Method

Lamb Preparation

  1. 1

    Marinate the Lamb

    In a large bowl, combine Niman Ranch lamb shoulder, adobo sauce, minced garlic, cumin, oregano, salt, black pepper, and lime juice. Mix well to coat the lamb evenly. Cover and refrigerate for at least 24 hours.

  2. 2

    Slow Cook the Lamb

    After marinating, place the lamb in a slow cooker. Cook on low heat for 8 hours or until the lamb is tender and easily pulls apart. Shred the lamb using two forks and set aside.

Frijoles de la Olla Preparation

  1. 3

    Soak the Beans

    Rinse the dried pinto beans and soak them in water overnight.

  2. 4

    Cook the Beans

    In a large pot, combine soaked beans, water, onion, garlic, and salt. Bring to a boil, then reduce heat and simmer for about 1.5 to 2 hours or until the beans are tender. Remove onion and garlic before serving.

Escabeche Preparation

  1. 5

    Prepare the Vegetables

    Slice the carrots, red onions, and jalapeño. Place them in a large jar or container.

  2. 6

    Make the Pickling Liquid

    In a saucepan, combine vinegar, water, and salt. Bring to a boil, then pour the hot mixture over the sliced vegetables in the jar. Let it cool to room temperature and refrigerate for at least 4 hours before serving.

Corn Tortilla Preparation

  1. 7

    Prepare the Dough

    In a mixing bowl, combine masa harina, water, and salt. Mix until a soft dough forms. Divide the dough into small balls.

  2. 8

    Cook the Tortillas

    Preheat a comal or non-stick skillet over medium heat. Flatten each dough ball into a disc about 1/8 inch thick. Cook each tortilla for about 1 minute on each side until slightly browned and cooked through.

Assembly

  1. 9

    Assemble the Dish

    To serve, place shredded lamb on a warm tortilla. Top with frijoles de la olla, sliced onions, and fresh cilantro. Add a spoonful of escabeche on the side.

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