LAMB SHOULDER BARBACOA

Lamb Shoulder Barbacoa image

Grab a good book, because these smoky chile-lamb tacos practically cook themselves. An uninterrupted afternoon over indirect heat is just what a tough cut like lamb shoulder needs to collapse into a shreddable, succulent filling; finish by tossing poblanos and limes onto the grill for a nice char and deeper flavor.

Provided by Lauryn Tyrell

Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes

Time 5h20m

Yield Serves 6 to 8

Number Of Ingredients 15

Ingredients

2 dried ancho chiles (3/4 ounce total), stemmed and seeded
4 teaspoons packed light brown sugar
1 small chipotle in adobo sauce
2 teaspoons grated lime zest plus 2 tablespoons fresh juice, and 3 halved limes for grilling
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon ground cinnamon
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
2 cloves garlic
3/4 cup coarsely chopped white onion, plus more for serving
1 piece butterflied boneless lamb shoulder (2 to 3 pounds)
2 banana leaves, thawed if frozen (optional)
3 poblano chiles, seeded and quartered
Corn tortillas, salsa verde, and sliced radishes, for serving
Mexican crema or sour cream, for serving

Steps:

Place chiles in a bowl; pour enough hot water over them just to cover. Let stand until softened, 10 minutes. Reserve 3 tablespoons soaking liquid; drain. Transfer chiles to a blender with brown sugar, chipotle, lime zest and juice, oil, spices, 3/4 teaspoon each salt and pepper, garlic, onion, and reserved soaking liquid. Blend to a fine paste.
Cut lamb into two equal-size pieces; season both with salt and pepper. Rub prepared chile paste all over both pieces, place in a resealable plastic bag, and refrigerate at least 1 hour and up to 1 day. Bring to room temperature 1 hour before grilling.
Prepare grill for direct- and indirect-heat cooking. Place a banana leaf on top of two sheets of heavy-duty foil. Lay a piece of lamb in center of leaf, folding leaf up and over to fully cover. Repeat with remaining banana leaf and piece of lamb. Place over indirect heat, cover grill, and cook, maintaining a temperature of 325°F to 350°F, until lamb is fork-tender, 2 to 2 1/2 hours. Carefully open parcels and continue to cook, with grill still covered, until juices have reduced and lamb begins to crisp at edges, about 20 minutes more.
Meanwhile, lightly drizzle poblanos and halved limes with oil and season with salt. Grill over direct heat, turning occasionally, until charred in places and poblanos are tender, 6 to 8 minutes. Transfer to a platter. Just before serving, grill tortillas over direct heat, uncovered, flipping once, until charred in places, about 1 minute.
Immediately wrap in a clean kitchen towel to keep warm and pliable. Remove parcels from grill and shred lamb into large pieces. Serve with tortillas, grilled poblanos, limes, onion, salsa, radishes, and crema.