Lamb Barbacoa with Masala Adobo
★★★★☆
Ingredients
- Masala Spice Blend
- 2 black cardamom pods2 black cardamom pods
- 1 tablespoon green cardamom pods15 ml green cardamom pods
- 1 (2-inch) cinnamon stick1 (2-inch) cinnamon stick
- 2 whole star anise2 whole star anise
- 2 tablespoons cumin seeds30 ml cumin seeds
- 1 1/2 tablespoons coriander seeds20 ml coriander seeds
- 1 1/2 tablespoons fenugreek seeds20 ml fenugreek seeds
- 1 tablespoon fennel seeds15 ml fennel seeds
- 2 teaspoons yellow mustard seeds10 ml yellow mustard seeds
- 2 dried avocado leaves (optional)2 dried avocado leaves (optional)
- Adobo Marinade
- 1 pound plum tomatoes455 g plum tomatoes
- 2 dried chilhuacle negro chiles2 dried chilhuacle negro chiles
- 4 dried guajillo chiles4 dried guajillo chiles
- 3 dried chiles de árbol3 dried chiles de árbol
- 5 garlic cloves5 garlic cloves
- 2 fresh bay leaves2 fresh bay leaves
- 1 cup extra-virgin olive oil240 ml extra-virgin olive oil
- 3 medium white onions, roughly chopped3 medium white onions, roughly chopped
- 3 medium white onions, roughly chopped3 medium white onions, roughly chopped
- 3 tablespoons finely chopped fresh turmeric45 ml finely chopped fresh turmeric
- 3 tablespoons finely chopped peeled fresh ginger45 ml finely chopped peeled fresh ginger
- 1/2 cup tamarind puree (such as Sambar Kitchen)120 ml tamarind puree (such as Sambar Kitchen)
- 1/2 cup apple cider vinegar120 ml apple cider vinegar
- 3 tablespoons quince paste (such as Mitica Membrillo Casero)45 ml quince paste (such as Mitica Membrillo Casero)
- 2 tablespoons fine sea salt30 ml fine sea salt
- Lamb
- 12 pounds bone-in lamb or 6 pounds boneless lamb (a combination of shoulder, leg, and loin)5.45 kg bone-in lamb or 6 pounds boneless lamb (a combination of shoulder, leg, and loin)
- 2 tablespoons fine sea salt30 ml fine sea salt
- Additional Ingredients
- 24 (5- to 6-inch) corn tortillas, warmed24 (5- to 6-inch) corn tortillas, warmed
- 1 cup pickled red onion slices240 ml pickled red onion slices
- Fresh cilantro leavesFresh cilantro leaves
- Lime wedgesLime wedges
Instructions
- Masala Spice Blend
- Place black cardamom pods, green cardamom pods, cinnamon stick, and star anise in a large skillet. Cook over medium-low, stirring often, 1 minute.
- Add cumin seeds, coriander seeds, fenugreek seeds, fennel seeds, mustard seeds, and, if using, avocado leaves. Cook, stirring often, until fragrant, about 2 minutes.
- Transfer spices to a mortar and pestle or spice grinder, and grind until very finely ground.
- Adobo Marinade
- Bring a large saucepan of water to a boil over high. Add tomatoes, dried chiles, garlic, and bay leaves. Boil until chiles are softened, about 10 minutes.
- Drain, reserving 1/2 cup cooking liquid. Remove and discard bay leaves. Cool to room temperature, about 45 minutes. Stem and seed chiles.
- While chile mixture cools, heat oil in a large skillet over medium-low. Add onions, turmeric, and ginger; cook, stirring often, until onions are translucent, about 20 minutes.
- Stir in tamarind puree, vinegar, quince paste, and salt. Cook, stirring occasionally, until flavors meld, about 10 minutes. Remove from heat, and cool slightly, 25 to 30 minutes.
- Combine onion mixture, masala spice blend, chile mixture, and reserved 1/2 cup cooking liquid in a blender. Process until smooth, about 1 minute. Reserve 1 cup adobo marinade in a small bowl; cover and chill.
- Lamb
- Place lamb in a large aluminum roasting pan. Rub with salt. Generously coat lamb with remaining unchilled adobo marinade. Cover and chill 8 hours or overnight.
- Preheat oven to 375°F. Place lamb in a large Dutch oven, and discard any excess marinade in pan.
- Pour 1 cup reserved adobo marinade over lamb; cover Dutch oven with a large piece of parchment paper, allowing 1 inch to extend over sides. Place lid on Dutch oven, and bake in preheated oven until lamb is tender, about 4 hours and 30 minutes.
- Transfer lamb to a large bowl. When lamb is cool enough to handle, shred into large pieces; discard bones if present.
- Pour drippings through a colander set over a bowl; discard solids. Strain fat from drippings, and toss lamb with 2 cups drippings, or more if desired.
- Serve lamb with tortillas, pickled onions, fresh cilantro, and lime wedges.
Fenugreek seeds add complexity and a light sweetness to the dish; available online or at specialty stores. This restaurant version uses bone-in lamb wrapped in maguey leaves; this adaptation uses boneless lamb and a Dutch oven for similar results.
Wine Pairing: Bold Red — Zinfandel — ripe fruit and spice to stand up to bold seasoning.