Lamb Barbacoa in Adobo

Method13 steps

1. 1

   Step 1: Put the dried chickpeas (8 oz) in a bowl and pour over the separate 3 cups very hot soaking water (3 cups). Cover and refrigerate for the overnight soak. Before assembling the vegetable base, drain the hydrated chickpeas and discard this soaking water.

   Uses 8 oz dried chickpeas, soaked overnight in the separate 3 cups hot water and then drained · 3 cups very hot water for soaking the dried chickpeas, discarded after soaking

2. 2

   Step 2: Remove stems and seeds from all the dried guajillo and ancho chiles. Warm a large dry skillet over medium heat and toast the chiles for no more than 20 seconds per side, turning promptly and avoiding scorching; work in batches if needed.

   Uses 10 dried guajillo chiles, stemmed and seeded · 10 dried ancho chiles, stemmed and seeded

3. 3

   Step 3: Move all the toasted chiles into a saucepan and add all 5 cups chile-rehydration water. Bring to a gentle simmer over medium heat and cook for about 12–15 minutes, checking from 12 minutes, until the chiles are softened and fully rehydrated. Keep their cooking liquid for the adobo.

   Check the rehydrated dried chiles · 12 minUses All 20 toasted chiles · 5 cups water for rehydrating the chiles; retain 2 cups cooked liquid for adobo

4. 4

   Step 4: Wash and quarter the Roma tomato (1), peel and coarsely chop the half onion, peel the garlic and remove the clove stems. Lift all the softened chiles into a blender. Add exactly 2 cups of their actual cooking liquid, discarding the rest, then add all the vinegar, tomato, half onion, garlic, oregano, cinnamon (½ tsp), allspice (½ tsp), black pepper (½ tsp), clove tops and separate adobo salt. Blend until smooth, venting hot liquid safely according to the blender instructions.

   Uses All the rehydrated chiles, lifted from their cooking water · Exactly 2 cups actual chile cooking liquid; discard the remainder · ⅓ cup apple cider vinegar · 1 medium Roma tomato, quartered · ½ medium white onion, coarsely chopped (about ½ cup) · 3 medium garlic cloves, peeled · 1 tbsp dried oregano · ½ tsp ground cinnamon

5. 5

   Step 5: Wipe out the saucepan. Heat all the safflower oil (3 tbsp) over medium heat for about 1–2 minutes, until ready to cook the sauce. Carefully add all the blended adobo, partly cover against splashes and simmer for about 10–12 minutes, checking from 10 minutes and stirring once or twice, until darker and thickened to a paste. Remove from the heat and let it cool before coating the raw lamb.

   Check the thickened cooked adobo · 10 minUses All the blended adobo · 3 tbsp safflower oil

6. 6

   Step 6: Pat the raw bone-in lamb dry with paper towels and place it in a large nonreactive dish. Coat and rub it thoroughly with all the cooled adobo paste. Cover and refrigerate for 2–24 hours, allowing at least 2 hours. Keep the lamb and all the adobo together for the later covered roast.

   Minimum chilled lamb marination · 120 minUses All the cooled adobo paste · 8 lb raw bone-in lamb leg or shoulder, or a mixture

7. 7

   Step 7: Have a large roasting pan and a rack that leaves room for vegetables and liquid underneath. Near the end of marination, peel and coarsely chop both vegetable-base onions, wash and peel the carrots (1½ lb) and potatoes, cut the carrots crosswise into chunks and the potatoes into large cubes. Keep these prepared vegetables separate from the lamb. Take the marinated lamb from the refrigerator about 20 minutes before it goes into the oven, while completing the roasting-pan setup.

   Uses All the marinated lamb and adobo, held for wrapping · 2 medium white onions, coarsely chopped (about 2½ cups) · 1½ lb carrots, peeled and cut crosswise into chunks · 1½ lb red potatoes, peeled and cut into large cubes · Water for washing the carrots and potatoes

8. 8

   Step 8: Put all the prepared vegetable-base onions, carrots, potatoes and drained soaked chickpeas in the roasting pan. Pour in the entire 12-ounce bottle of light-coloured beer (1 bottle) and all 3 cups vegetable-base water. Add the few bay leaves and the separate 1½ tsp vegetable-base salt, toss together and set the roasting rack above the mixture.

   Uses All the prepared vegetable-base onions, carrots and potatoes, separate from held lamb · All the hydrated chickpeas after discarding soak water · 1 bottle light-coloured beer, 12 ounces · 3 cups water for the vegetable base · A few bay leaves · 1½ tsp kosher or sea salt for the vegetable base

9. 9

   Step 9: Preheat the oven to 325°F / 165°C, leaving enough space for the large covered roasting pan.

10. 10

    Step 10: Unfold the banana leaves and arrange overlapping layers over the rack, leaving generous overhang along the pan’s long sides. Put the marinated lamb on the leaves and scrape every bit of retained adobo over it. If using the optional culinary avocado leaves (5–6), place them over the lamb. Fold the banana leaves around the meat, leaving their natural overlaps so juices can drain to the vegetables underneath. Seal the entire roasting pan tightly with foil.

    Uses All the held raw lamb and all its adobo, separate from the prepared vegetables · The complete assembled vegetable base and liquid · Banana leaves from the 1 lb supply, enough to enclose the lamb · 5–6 fresh or dried culinary avocado leaves, optional; remove before eating

11. 11

    Step 11: Roast the tightly covered pan at 325°F / 165°C for about 8–10 hours, checking from 8 hours. The meat must come easily away from the bone and the vegetables and chickpeas must be tender. Check the lamb reaches at least 63°C / 145°F in its thickest part without touching bone; continue cooking as needed for the fall-apart texture, then remove the pan from the oven.

    Check the fall-apart covered lamb roast · 480 minUses The complete assembled covered roasting pan

12. 12

    Step 12: Place the cooked pan on a heat-safe surface off the heat and leave it covered for about 15–20 minutes, checking from 15 minutes. Open the foil and banana-leaf package carefully, directing the hot steam away from your face and hands. Remove all avocado leaves if used, discard the banana leaves and take out the bay leaves.

    Rest the covered cooked lamb · 15 minUses The complete cooked pan, left covered for resting

13. 13

    Step 13: Pull the rested lamb into large pieces and discard the bones. Serve the tender meat with the roasted vegetables, chickpeas and their cooking broth, sharing between 12 portions. Wash and cut the serving limes into wedges and warm the ready corn tortillas; offer them alongside, with the optional prepared salsa if wanted.

    Uses The rested edible meat, vegetables and broth, separate from discarded leaves and bones · Lime wedges for serving, as desired · Warmed corn tortillas for serving, as desired · Prepared salsa of your choice for optional serving, as desired · Water for washing serving limes, as needed