SLOW COOKER BARBACOA

Slow cooker barbacoa image

This slow cooked lamb dish from Mexico is great for family meals. Our easy recipe has a touch of dark chocolate and ancho chillies for smoky heat

Provided by Sara Buenfeld

Time 7h15m

Number Of Ingredients 11

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Ingredients

4 tomatoes , quartered
2 dried ancho chillies , seeds removed (see tip)
1 tsp dried oregano
1 tsp cumin seeds
1 garlic bulb , cloves peeled
400ml red wine
½ lamb shoulder , bone in (about 1.25kg)
50g dark chocolate , broken into squares
1 cinnamon stick
8 large new potatoes , about 450g
white cabbage & radish slaw (see goes well with), to serve

Steps:

Put the tomatoes, chillies, oregano, cumin and garlic in a food processor with one-third of the wine, add 1 tsp salt and blitz until smooth.
Put the lamb in the slow cooker pot (we used a 6.5-litre model). Pour over the chilli mix, then add the rest of the wine with the chocolate, cinnamon stick and whole potatoes. Cover and cook on low for 7 hrs until the lamb is really tender and the potatoes are still firm.
To serve, remove the bones and skin from the lamb and pull the meat apart into large chunks. Chop the potatoes into chunks and skim the fat from the cooking juices. Serve the lamb, potato and juices in bowls with the slaw on top.

Nutrition Facts : Calories 752 calories, Fat 43 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 45 grams protein, Sodium 1.6 milligram of sodium