dinner · gluten-free · dairy-free
Hidalgo-style lamb barbacoa with consomé
Lamb shoulder and shanks wrapped in banana or maguey leaves and slow-cooked over a pot of broth so the drippings make a rich chickpea consomé. Serve the meat in tortillas with salsa.
- Time
- 40min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
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Shopping list
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Equipment
You'll need: Blender or food processor, Steamer.
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Method
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1
Blend the guajillos, garlic, oregano and cumin with a little soaking water. Rub over the lamb with the salt and marinate overnight.
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2
Put the water, chickpeas, onion, carrots and chipotle in a large roasting pan or the base of a steamer pot. Set a rack over it.
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3
Wrap the lamb in banana leaves and set on the rack. Cover tightly with foil and cook at 150°C (300°F) for 6-7 hours, until the meat pulls apart and its drippings have flavored the broth.
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4
Shred the lamb. Season the consomé with salt and serve it in cups with onion, cilantro and lime.
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5
Fill warm tortillas with lamb and salsa and serve with the consomé.
