Lamb Barbacoa

Total Time: 8 hrs Preparation Time: 4 hrs Cook Time: 4 hrs

Ingredients

• Servings: 4
• 3 lbs lamb shoulder, de-boned (you need 3 lbs of meat after deboning)
• 6 ancho chilies
• 3 guajillo chilies
• 10 garlic cloves
• 1 cup coffee
• 1/2 cup water
• 1/2 teaspoon cinnamon
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 tablespoon agave nectar
• 1 small onion, cut into slivers
• 1 carrot, peeled and cut into rounds
• salt, to taste

Recipe

• 1 toast the chiles in a dry cast iron skillet on medium heat for a few minutes on each side and then turn off the heat and fill the skillet with water. let the chiles soak for 20 minutes or until soft.
• 2 cut the lamb into three-inch cubes and rub the meat with salt.
• 3 drain the chiles from the soaking water and place in a blender. add to the blender the garlic, the coffee, the water, the cinnamon, the oregano, the cumin and the agave nectar. puree until smooth.
• 4 coat the lamb with the chile puree, and let it marinate in the refrigerator for four hours.
• 5 heat the oven to 250°f.
• 6 in a roasting pan, coat the bottom with some of the marinade. place the onions and carrots on top of the marinade and then top this with the lamb.
• 7 tightly cover the pan with foil, and then cook in the oven covered for four hours or until fork tender.
• 8 shred meat with forks and serve in tortillas with cilantro, onions and salsa.