Lamb tacos (barbacoa style)

Lamb tacos (barbacoa style)

Lamb tacos (barbacoa style)

Recipe by:
Guy Fieri

Watch Diners, Drive-Ins & Dives
Saturday the 22nd, at 19:45

Prep: 4 mins
Cook: 4 mins
Serves: 6
Difficulty: Intermediate

Ingredients Tick boxes to send shopping list to email


Lamb tacos (barbacoa style)

Barbacoa is a preparation of steaming and smoking meat, resulting in some very flavorful meat that stays moist during the cooking process until it is fork-tender and falling apart.

Rehydrate the anchos and chipotles in a bowl and cover with hot, boiling water. Soak the chillies until they are soft, about 20 minutes.

Add the chillies, paprika, oregano, cinnamon and garlic to a food processor. Pour in the oil and process until smooth. If the puree is too thick, add a tablespoon or two of the chilli soaking liquid to thin to desired consistency.

Place the lamb in a roasting dish and sprinkle all over with salt and pepper. Pour the puree on top, cover and marinate in the fridge for 3 to 4 hours.

Preheat the oven to 140C/Gas Mark 1. Thaw the banana leaves (if frozen) by running them under warm water. Line a turkey roaster or baking dish with the banana leaves, slightly overlapping them on one another.

Remove the lamb from the marinade and place on the banana leaves. Wrap up the lamb with the leaves, tucking in the edges so it is completely covered. Add 360ml water to the baking dish, then cover the entire pan with aluminium foil.

Bake until the meat is tender and falling apart, 4 hours. Remove the foil and open the banana leaves. Shred the lamb with a fork and season with salt and lime juice. Serve with the warm flour tortillas, coriander leaves, queso fresco, radishes and onions and pair with the Malbec.