Fiesta Barbacoa Platter (Slow-Cooked Lamb with Tortillas and Salsa)

Barbacoa

• 1.2 kg Lamb shoulder, bone-in
• 2 tbsp Guajillo chili powder
• 1 tbsp Ancho chili powder
• 2 tsp Ground cumin
• 2 tsp Dried oregano
• 6 cloves Garlic
• 2 tbsp Apple cider vinegar
• 500 ml Beef stock
• 2 Bay leaves
• 1 tbsp Olive oil
• 2 tsp Fine sea salt
• 1 tsp Black pepper

To serve

• 12 Corn tortillas
• 1 medium Yellow onion
• 20 g Fresh coriander
• 2 Lime
• 200 g Salsa

1. Heat the oven to 160°C (320°F). Pat the lamb dry, then season all over with the fine sea salt and black pepper.
2. Heat the olive oil in a Dutch oven over medium-high heat. Brown the lamb well on all sides, 8 to 10 minutes total, then lift it onto a plate.
3. Turn the heat to low. Add the garlic, guajillo chili powder, ancho chili powder, ground cumin and dried oregano, and stir for 30 to 60 seconds until fragrant.
4. Pour in the apple cider vinegar and scrape up any browned bits. Add the beef stock and bay leaves, then return the lamb to the pot, turning it to coat.
5. Cover and cook in the oven for 3 hours, turning the lamb once halfway through, until very tender and pulling away from the bone. If the pot looks dry at any point, add a small splash of water to keep a little liquid in the base.
6. Transfer the lamb to a board and rest for 10 minutes. Skim excess fat from the cooking liquid, discard the bay leaves, then shred the lamb and stir it back through the juices so it stays moist.
7. Finely chop the yellow onion and roughly chop the fresh coriander. Cut the limes into wedges.
8. Warm the corn tortillas in a dry saucepan over medium heat, 20 to 30 seconds per side, keeping them covered as you go. Serve the barbacoa with tortillas, onion, coriander, lime wedges and salsa at the table.

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