Get ready to embark on a culinary journey that will transport your taste buds straight to the heart of traditional Mexican cuisine! This lamb barbacoa recipe isn't just a meal—it's an adventure that transforms a humble cut of meat into a mouthwatering masterpiece through an ancient cooking technique that has been passed down through generations. Imagine tender, succulent lamb infused with bold chile and spice, slow-roasted underground until it practically melts in your mouth—this is more than a recipe, it's a celebration of flavor and cultural tradition!
Prep Time: 30 mins
Cook Time: 4 hrs
Total Time: 4 hrs 30 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 3 lbs lamb shoulder
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp garlic powder
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 onion, quartered
Instructions
- Prepare the marinade by combining chili powder, cumin, garlic powder, apple cider vinegar, olive oil, salt, and pepper in a large mixing bowl. Whisk ingredients until well blended.
- Trim excess fat from the lamb shoulder and place it in a large marinating container. Pour the marinade over the meat, ensuring it is completely covered. Add quartered onion to the marinade.
- Cover and refrigerate the lamb for at least 2 hours, preferably overnight, to allow the flavors to penetrate deeply into the meat.
- Prepare a traditional pit barbecue by digging a hole approximately 3 feet deep and 4 feet wide. Line the bottom with fire-resistant stones.
- Build a wood fire using hardwood like oak or mesquite. Allow the fire to burn down to hot coals, creating a consistent heat source.
- Wrap the marinated lamb tightly in multiple layers of heavy-duty aluminum foil, creating a sealed packet to retain moisture.
- Place the wrapped lamb on a metal grate or directly on the hot coals. Cover the pit with a metal sheet or additional stones to trap heat.
- Slow cook the lamb for approximately 4 hours, maintaining a consistent underground temperature around 250-275°F.
- After cooking time, carefully remove the lamb packet from the pit. Let it rest for 15-20 minutes before unwrapping.
- Shred the tender lamb using two forks. Serve hot with warm tortillas, fresh salsa, and lime wedges.
Tips
- Marinating is Key: Allow at least 2 hours (overnight is best) for the marinade to fully penetrate the meat, ensuring maximum flavor absorption.
- Choose the Right Lamb: A shoulder cut works best due to its fat content, which keeps the meat moist during the long, slow cooking process.
- Temperature Control: Maintain a consistent underground temperature between 250-275°F for optimal tenderness.
- Foil Wrapping Technique: Use heavy-duty aluminum foil and wrap the lamb tightly to seal in moisture and prevent direct contact with coals.
- Wood Selection Matters: Hardwoods like oak or mesquite provide the most authentic smoky flavor profile.
- Resting is Crucial: Always let the meat rest for 15-20 minutes after cooking to allow juices to redistribute, ensuring maximum tenderness.
- Serving Suggestion: Pair with warm tortillas, fresh salsa, and lime wedges to complete the authentic Mexican barbacoa experience.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 3g
Protein: 35g
Fat: 25g
Saturated Fat: 9g
Cholesterol: 125mg
