Tacos de Barbacoa
Pit-Cooked Lamb Tacos
A whole lamb shoulder steams for hours above a chickpea-and-vegetable broth wrapped in banana and avocado leaves, yielding fall-apart meat and a rich consommé to sip alongside.
Tacos de Barbacoa
✦ Antes de Empezar
Before you cook
Can I make barbacoa without a pit?
Yes — this version recreates the traditional pit method in a covered roasting pan or slow cooker. The meat sits on a rack above water, chickpeas, carrots, and onion, wrapped in banana or maguey leaves, so it steams low and slow for 6 to 8 hours while the drippings collect below into a rich consommé.
Ingredientes· 13View
The Beef
- 4 lbsBeef Chuck Roast or Beef Cheek (Cachete)marbled meat is best
The Rub
- 5Dried Guajillo Chilesstems and seeds removed
- 2Dried Ancho Chilesstems and seeds removed
- 6 clovesGarlicpeeled
- 1 tsp eachGround Cumin & Mexican Oregano
- 3Whole Cloves
- 2 tbspApple Cider Vinegar
Aromatics
- 2 sheetsBanana Leaves or Avocado Leavesfor wrapping meat
- 1White Onionhalved
- 3Bay Leaves
- 3 cupsWater or Beef Broth
For Serving
- as neededCorn Tortillas
- 1 cup eachWhite Onion & Cilantrofinely chopped
Instrucciones
6 pasosSazona la carne
Season the meat
Season the meat with the salt, garlic, and oregano. Rest for at least 1 hour.
Prepara el consomé
Set up the broth
Put the water, chickpeas, carrots, and onion in the bottom of a large roasting pan or slow cooker.
Envuelve la carne
Wrap the meat
Set a rack above the liquid, line it with the banana or maguey leaves, place the meat on top with the avocado leaves, and wrap tightly.
Cocina al vapor
Steam
Cover completely and cook at 275°F (135°C) for 6 to 8 hours, or in a slow cooker for 8 hours, until the meat is falling apart and cooked through.
Deshebra y cuela
Shred and strain
Shred the meat and strain the drippings and broth into a consommé.
Sirve
Serve
Serve the tacos with onion, cilantro, lime, salsa, and cups of the broth on the side.
