Lamb Shoulder Barbacoa

Grub Blogger

I thought this would come out where I could shred it and put it on tortillas, but I knew that wouldn't be the case when I brought it up to temp (around 170) and couldn't cook it more. I did a quick youtube search, and from Rick Bayless doing something very similar where he sliced the shoulder and plated similar to what I did. He served the soup on the side, but I ended up simmering mine down with the veggies. The veggies were loaded with lamb flavor, and the remaining sauce was killer drizzled over the lamb. Went with a rolled and tied 3.5 lb boneless lamb shoulder. Marinated in a chile paste I made from scratch (I living in Texas and getting great dried chiles around the corner). Put some onion, carrot, potatos and soaked dry chick peas in the pot under the lamb, which I wrapped in banana leaves. Temperature was harder to control than normal, probably because I was cooking in a rain storm (!), so I was anywhere from 225* to 350*, but probably average of 300*. I used the plate setter. I think I went for 4 hours (I need to get better about cataloging time). Pulled at 170* internal, let rest and simmered down sauce. Really good stuff. Very tender and the marinade made it through.
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cookn biker

That looks terrific!! It had to be full of flavor!

WooDoggies

Wow! The flavor combinations sound delicious. I will definitely have to try this one.... very nice.


Would you mind posting your chili paste recipe?


john

Grub Blogger

I used two dried guajillos and two dried anchos, which I lightly dry toasted and rehydrated in hot water for about 20 minutes. I got rid of the stem and the seeds and put in a food processor with a little onion and garlic (next time I will probably toasted the garlic in the same pan in its skin and then remove skin) and tomato. Then a quarter cup of apple cider vinegar, salt, black pepper, oregano, cinnamon, cloves, Add enough of the soaking liquid to get a paste like consistency and blend it up.
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WooDoggies

Thanks for posting. That recipe looks straight forward and sounds like it would make a really good marinade.

A technique I learned from Rick Bayless's Mexican Kitchen you may want to try is to first split the dried chilis, remove seeds and ribs and toast them flat on a hot dry griddle, pressing down with a spatula until slightly browned. Usually takes less than a minute being careful not to burn. Then add to the liquid. I like how the toasting adds another dimension of flavor to the chili mixture.

Thanks again... the lamb shoulder in chili paste and banana leaves dish sounds terrific.


john

Grub Blogger

Bayless is the man!