Ingredients for Barbacoa
- 1 (5-6 lb) boneless leg of lamb, cut into 3-inch chunks
- Red Tree Chilies
- Chicken Broth
- Chickpeas
- Nopal Leaves
- 1 tablespoon salt
- Potatoes
- Rice
- 1 (10 ounce) can diced tomatoes with green chilies
- 1 large onion, chopped
- 1/2 cup water
- 5 cloves garlic, chopped
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 (4 ounce) can diced green chiles
- 1 cup beef broth
- 1/4 cup apple cider vinegar
- 3 bay leaves
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Barbacoa? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Barbacoa
- Combine all ingredients (except the meat) in a large pot or Dutch oven. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes to create a flavorful base.
- Add the meat to the pot, ensuring it is fully submerged in the cooking liquid. Cover and cook over very low heat (or in a slow cooker on low) for approximately 100 minutes, or until the meat is incredibly tender and easily shreds.
- Remove the meat from the pot and shred using two forks. Skim excess fat from the cooking liquid.
- Return the shredded meat to the pot, and stir to combine with the cooking liquid.
- Serve immediately on warm tortillas with your favorite toppings such as chopped onions, cilantro, salsa, and lime wedges. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
431 g
Sugar
20g
Fat
2g
Carbs
39g
