Lamb Barbacoa with Pico De Gallo & Mexican Street Corn

BigSmoooke

A month or so ago I found this fantastic authentic Mexican place in Toronto. The Lamb Barbacoa had to have been the best I’ve ever had. Not that I needed the excuse but I thought the long weekend would be a great time to give it a shot myself.

I started with a 10lb Lamb shoulder (Bone-In), trimmed to approx. 9.5lbs.

I built my adobo marinade using Guajillo chilies that I de-stemmed and toasted. I gave the shoulder a good rub with a generous amount of paste and allowed it marinate over night in the fridge.

I fired up the Kamado early Saturday morning. While coming up to temp, I wrapped the shoulder in Banana leaves and placed it in a roasting pan with some braising liquid.

I pulled the shoulder at 198 – 207 degrees IT (until the probe went in like butter). The cook lasted approx. 5 ½ hours @ 285 – 300 degrees.

After 2 hours of rest in the covered roasting pan, the lamb shoulder was pulled and served with fresh tortillas, pico de gallo, a galic lime crema and Mexican street corn.

The Corn was soaked in water for 4 hours and steamed in the husk for 30mins, allowed to rest for 15 mins, de-silked, buttered and back on the Kamado before being dressed with El Salvadorian Crema, Cotija Cheese, Smoked Paprika, Lime, Salt and Cilantro

Next to the tacos the corn was the BOMB!

northGAcock

Beautiful food and photography. 

lousubcap

Dang- great cook and pics.  Magazine quality shots for sure.  Congrats.

EggMcMic

Looks great!

Carolina Q

Wow! That looks and sounds amazing!!

I had a leftover chicken thigh and some steamed broccoli.

Focker

Beautiful post, all around.

saluki2007

Bravo!

20stone

Three things that don't really go together, Toronto, authentic Mexican food, and  "lamb barbacoa".  That being said, as a guy that uses brisket for "Indian" food, I am totally down with protein switching*, and love what you did there.  I am totally going to give this a shot. 

Thanks for sharing this.

* tofu and beans excluded

bgebrent

Dude, that looks amazing.  Great cook. 

caliking

Phenomenal! Beautifully executed. I'm bookmarking this one.

caliking

20stone said:

Three things that don't really go together, Toronto, authentic Mexican food, and  "lamb barbacoa".  That being said, as a guy that uses brisket for "Indian" food, I am totally down with protein switching*, and love what you did there.  I am totally going to give this a shot. 

Thanks for sharing this.

* tofu and beans excluded

It gets better. Toronto has some of the best Indian Chinese food on the continent, since a large number of Chinese folks from Kolkata emigrated there. 

20stone

caliking said:

20stone said:

Three things that don't really go together, Toronto, authentic Mexican food, and  "lamb barbacoa".  That being said, as a guy that uses brisket for "Indian" food, I am totally down with protein switching*, and love what you did there.  I am totally going to give this a shot. 

Thanks for sharing this.

* tofu and beans excluded

It gets better. Toronto has some of the best Indian Chinese food on the continent, since a large number of Chinese folks from Kolkata emigrated there. 

...or you have that classic Bengali preparation, "currywurst" (courtesy of ze Germans)

BigSmoooke

20stone said:

caliking said:

20stone said:

Three things that don't really go together, Toronto, authentic Mexican food, and  "lamb barbacoa".  That being said, as a guy that uses brisket for "Indian" food, I am totally down with protein switching*, and love what you did there.  I am totally going to give this a shot. 

Thanks for sharing this.

* tofu and beans excluded

It gets better. Toronto has some of the best Indian Chinese food on the continent, since a large number of Chinese folks from Kolkata emigrated there. 

...or you have that classic Bengali preparation, "currywurst" (courtesy of ze Germans)

Lol move those fries a little closer and I see a "CurryWurst Poutine" in our future

JNDATHP

Wow! Love it!

blasting

@BigSmoooke   welcome to the forum.  That is one heck of a post - looks terrific.

I'm in Phoenix, and I've never heard of Lamb Barbacoa.  Is that a trendy take on regular Barbacoa?  Have you ever seen it in Mexico?

nolaegghead

blasting said:

@BigSmoooke   welcome to the forum.  That is one heck of a post - looks terrific.

I'm in Phoenix, and I've never heard of Lamb Barbacoa.  Is that a trendy take on regular Barbacoa?  Have you ever seen it in Mexico?

Lamb is the staple protein for central Mexican barbacoa.

blasting

nolaegghead said:

blasting said:

@BigSmoooke   welcome to the forum.  That is one heck of a post - looks terrific.

I'm in Phoenix, and I've never heard of Lamb Barbacoa.  Is that a trendy take on regular Barbacoa?  Have you ever seen it in Mexico?

Lamb is the staple protein for central Mexican barbacoa.

Thanks.  Phx guy getting schooled on mexican from a guy in New Orleans - lol

20stone

blasting said:

nolaegghead said:

blasting said:

@BigSmoooke   welcome to the forum.  That is one heck of a post - looks terrific.

I'm in Phoenix, and I've never heard of Lamb Barbacoa.  Is that a trendy take on regular Barbacoa?  Have you ever seen it in Mexico?

Lamb is the staple protein for central Mexican barbacoa.

Thanks.  Phx guy getting schooled on mexican from a guy in New Orleans - lol

Note - TX guy also being schooled

To be fair, there is a Chicago guy of decidedly-not-Mexican descent that schools a lot of people about authentic Mexican food:
http://www.rickbayless.com/recipe/oaxacan-lamb-barbacoa/

Down here, barbacoa is (almost) always noggin de vaca buried in the ground with coals,  I use cheeka de vaca in a sous vide as an easier (and less gruesome) alternative.

caliking

20stone said:

blasting said:

nolaegghead said:

blasting said:

@BigSmoooke   welcome to the forum.  That is one heck of a post - looks terrific.

I'm in Phoenix, and I've never heard of Lamb Barbacoa.  Is that a trendy take on regular Barbacoa?  Have you ever seen it in Mexico?

Lamb is the staple protein for central Mexican barbacoa.

Thanks.  Phx guy getting schooled on mexican from a guy in New Orleans - lol

Note - TX guy also being schooled

To be fair, there is a Chicago guy of decidedly-not-Mexican descent that schools a lot of people about authentic Mexican food:
http://www.rickbayless.com/recipe/oaxacan-lamb-barbacoa/

Down here, barbacoa is (almost) always noggin de vaca buried in the ground with coals,  I use cheeka de vaca in a sous vide as an easier (and less gruesome) alternative.

The gauntlet has been thrown. As soon as I figure out where the sprinkler lines run in the yard (and how to avoid them) we're digging a pit. 

caliking

20stone said:

blasting said:

nolaegghead said:

blasting said:

@BigSmoooke   welcome to the forum.  That is one heck of a post - looks terrific.

I'm in Phoenix, and I've never heard of Lamb Barbacoa.  Is that a trendy take on regular Barbacoa?  Have you ever seen it in Mexico?

Lamb is the staple protein for central Mexican barbacoa.

Thanks.  Phx guy getting schooled on mexican from a guy in New Orleans - lol

Note - TX guy also being schooled

To be fair, there is a Chicago guy of decidedly-not-Mexican descent that schools a lot of people about authentic Mexican food:
http://www.rickbayless.com/recipe/oaxacan-lamb-barbacoa/

Down here, barbacoa is (almost) always noggin de vaca buried in the ground with coals,  I use cheeka de vaca in a sous vide as an easier (and less gruesome) alternative.

The gauntlet has been thrown. As soon as I figure out where the sprinkler lines run in the yard (and how to avoid them) we're digging a pit. 

20stone

caliking said:

The gauntlet has been thrown. As soon as I figure out where the sprinkler lines run in the yard (and how to avoid them) we're digging a pit. 

It's on.  Moreover, lacking a pool, I have fewer water lines to dodge, and @20stonespice seems to have resigned herself to staying with me no matter what crazy crap I do (see "freezer, lowboy" or "wine fridge, charcuterie cave made from")

SmokeyPitt

That is a masterpiece. Nice job! 

BigSmoooke

20stone said:

blasting said:

nolaegghead said:

blasting said:

@BigSmoooke   welcome to the forum.  That is one heck of a post - looks terrific.

I'm in Phoenix, and I've never heard of Lamb Barbacoa.  Is that a trendy take on regular Barbacoa?  Have you ever seen it in Mexico?

Lamb is the staple protein for central Mexican barbacoa.

Thanks.  Phx guy getting schooled on mexican from a guy in New Orleans - lol

Note - TX guy also being schooled

To be fair, there is a Chicago guy of decidedly-not-Mexican descent that schools a lot of people about authentic Mexican food:
http://www.rickbayless.com/recipe/oaxacan-lamb-barbacoa/

Down here, barbacoa is (almost) always noggin de vaca buried in the ground with coals,  I use cheeka de vaca in a sous vide as an easier (and less gruesome) alternative.

Lamb is absolutely a staple in central Mexican Barbacoa and I definitely stole a few notes from Rick Bayless. I also borrowed some flavor profiles from different parts of Mexico and I really paired down Rick's consommé in to a basic braising liquid. Using mainly beef stock, onions, a chipotle and some fresh herbs (cilantro, epazote, bay leaves). I would have really enjoyed digging a pit but i'll save that one for a whole hog.

bluebird66

Great cook and very nice photography!

BigSmoooke

bluebird66 said:

Great cook and very nice photography!

Thanks!

SciAggie

Man oh man that looks good. A great cook for sure.