Oaxacan Lamb and Goat Barbacoa
Oaxacan Lamb and Goat Barbacoa
Authentic barbacoa comes from the Oaxacan region of Mexico. It is traditionally made out of lamb or goat, but in the U.S., you’ll see it made out of beef. The main flavor profile of this meat comes from the ancho chilies, smokey chipotle peppers, and oranges used in the marinade. The meat is slow roasted with the marinade until it falls off the bone. It can be used in tacos, burritos, tortas, enchiladas, and much more.
Equipment
- blender
Ingredients
- 2 lbs bone in lamb shoulder cut into large cubes
- 2 lbs bone in goat shoulder cut into large cubes
- 1 tbsp salt
- 1 tbsp olive oil
- 1 large white onion thinly sliced
- 1 large orange thinly sliced
- bay leaves
Barbacoa Marinade
- 3 ancho chilies seeded
- 1 chipotle pepper with 2 tbsp of its juice
- 6 garlic cloves
- 2 cups beef stock
- 1 orange juiced
- 2 tbsp ground cumin
- 2 tbsp ground coriander
- 1 tbsp chili powder
- 1 tbsp Mexican oregano
- 1 tbsp dried epazote
- 2 tsp salt
- 1 tsp cinnamon
- 1 tbsp vinegar
- 1 tbsp honey
Instructions
- Heat up the oil in a large sauté pan or Dutch oven over medium high heat. Add in the lamb and goat. Season with salt. Brown on all sides for 12 minutes. Turn off the heat. Remove the meat from the pan.
- Layer the onions, orange slices, and bay leaves in the bottom of the pan.
- Place the meat back into the pan.
- Purée the barbacoa marinade ingredients in a blender.
- Pour the marinade over the meat. Cover and place in a preheated 325 degree oven for 4 hours.
- Take out of the oven and allow to cool.
- Pull the meat off the bones and chop. Stir in some of the sauce from the pan.
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