> Recipes > Shoulder of lamb

Cordero a la barbacoa en adobo (Mexican slow-cooked lamb)

Cordero a la barbacoa en adobo – Mexican slow-cooked lamb

  • Main
  • medium
  • 4
  • 2 hours, plus overnight marinating and resting time

PT2H

Barbacoa is the ancient tradition of slow-cooking meat over an open fire for hours until it falls off the bone or, according to the most conventional method, in a pit dug in the ground covered with agave leaves.

Lamb barbecue in adobo is a central Mexican dish and perhaps the most famous example of this ancient technique, as well as the most easily adaptable at home, as it can be made either in the oven or a slow cooker. Choosing a fattier cut of lamb is the key to success since the longer the meat cooks, the better, and you don't want dry meat. Both shoulder and leg work well.

Preparing the adobo (or marinade), with its pungent blend of Mexican chilies and spices, is by far the best part of this recipe. Any leftover marinade will keep for several days in the fridge and can be used for other Mexican recipes such as enchiladas, chilaquiles, tacos and tamales.

The banana leaves encapsulate the earthiness and grassy aromatics of the agave leaves used in a traditional barbacoa. Frozen banana leaves can be found in most Latin American or Thai shops, or you can find them online.

1
Start by making the adobo or marinade. In a shallow frying pan, dry-fry the de-seeded chillies for 2 to 3 minutes, being careful not burn them. Set aside
2
Add some oil to a separate pan and cook the tomato, onion and garlic for 15 minutes until the mixture turns a light golden brown colour
3
Reduce the heat, add the fried chillies and water and cook for a further 5 to 7 minutes. Leave the mix to cool
4
Blend the tomato and chilli mixture, then add the rest of the ingredients and blend again at a fast speed. If the sauce is too thick, add some more water
5
Season and allow to cool completely. At this point, the adobo paste can be stored in the fridge for up to 2 weeks or 4 months in the freezer
6
Smear the adobo paste all over the lamb shoulder and leave to marinate overnight, covered with cling film
7
After that time, lay the meat out on the kitchen counter and let it reach room temperature, which should take about 1 hour
8
Meanwhile, preheat the oven to 200°C/gas mark 6
9
Place a metal rack over a deep oven tray filled with water or stock and put it in the oven
10
Wrap the meat in banana leaves (or foil) and place on the rack in the oven. Lower the heat to 160°C/gas mark 3
11
Cook the lamb for about 3 and a half to 4 hours, until cooked and tender
Cordero a la barbacoa en adobo

Comments ()

Cordero a la barbacoa en adobo – Mexican slow-cooked lamb

 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...
 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.