Lamb barbacoa with consomé, salsa verde and tortillas

"One of the most traditional Mexican dishes, originally from the city of Hidalgo in Pachuca, Mexico. Lamb is traditionally cooked in a pit covered with banana leaves and then eaten with salsa, consomé and tortillas. This was my mom's favourite thing to eat on Sundays with the family."

Lamb barbacoa with consomé, salsa verde and tortillas Credit: Adam Liaw

• serves

  4

• prep

  45 minutes

• cook

  3 hours

• difficulty

  Mid

Stream free On Demand

Mexican

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Watch The Full Episode Here

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Ingredients

• 4 large banana leaves
• 700 g piece boneless lamb shoulder
• ½ onion, finely chopped
• ½ bunch coriander, finely chopped
• 1 lime, cut into wedges

Marinade

• 2 ancho chiles
• 2 guajillo chiles
• 10 g table salt
• 10 g ground black pepper
• 15 g epazote
• 5 g Mexican oregano
• 5 g ground cumin
• 3 garlic cloves
• 50 ml apple cider vinegar

Salsa verde

• 200 g green tomatillo
• ½ onion
• ½ bunch coriander
• 1 fresh jalapeño chilli

Tortillas

• 400 g masa harina
• 560 g warm water
• 4 g salt

Instructions

1. Preheat the oven to 160˚C.
2. For the marinade, place the ancho and guajillo chiles in a heavy – based saucepan over high heat and stir for a few minutes or until fragrant. Pour over 500 ml (2 cups) water and stand for 5 minutes to soften. Transfer the chillies and soaking water to a blender with the remaining ingredients and process until smooth.
3. Wave the banana leaves directly over an open flame for a couple of seconds to make them pliable enough to work with.
4. Line a deep roasting tray with the banana leaves and place the lamb shoulder on top. Cover with the marinade and the rest of the banana leaves. Cover the pan tightly with foil, then bake for 3 hours or until falling apart.
5. Remove the lamb from the oven and use 2 forks to pull the meat apart. Strain the liquid and keep warm.
6. Meanwhile, for the salsa verde, place all the ingredients in a blender and process until still a little chunky. Season to taste, then transfer to a serving bowl.
7. For the tortillas, preheat a heavy–based frying pan over medium–high heat. Mix the masa harina, salt and warm water until a smooth dough forms. Shape the mixture into 50 g balls, then use a tortilla press or rolling pin to flatten. Cook the tortillas for 30 seconds on each side, stacking on a plate wrapped in a cloth as you go to keep them warm.
8. Combine the chopped onion and coriander in a bowl.
9. Serve the lamb barbacoa in the warm tortillas topped with a good spoonful of salsa verde and the onion and coriander mix, with a wedge of lime.

 

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Mexican

Watch The Full Episode Here

G

Watch The Full Episode Here

G