Barbacoa – lamb steamed in banana leaves, with consomé
Lamb steamed for hours wrapped in banana leaves while its juices drip into a chickpea, rice and chilli broth (consomé) below, served alongside. Eaten in tacos with onion, coriander and lime. Traditionally it is cooked in a pit lined with maguey leaves; at home it is made in a large steamer pot.
- 4 h 45Time
- 53 minHands-on
- 4Portions
- 73 gprotein per portion
- 830kcal per portion
Ingredients for 4 portions
- 1.5 kgLamb shoulder, on the bone, in large pieces
- 4 clovesGarlic, crushed
- to tasteSalt
- 4Bay leaves
- 4Banana leaves
- 4Guajillo chiles
- 1Ancho chile
- 2Tomatoes
- 2 clovesGarlic, for the consomé
- ≈ 2 lWater
- 400 gChickpeas, 1 tin, drained
- 50 gRice
- 2Carrots, diced
- ½Yellow onion, in one piece
On the side
- 1Yellow onion, finely chopped
- 20 gCoriander, chopped
- 3Limes, in wedges
- 12Corn tortillas
Method
- Remove the stems and seeds from the dried chillies and put them in a small pan with the tomatoes and a little water.
- Boil for 10 minutes, until the chillies are soft.
- Meanwhile, rub the lamb all over with the crushed garlic and salt.
- Pass the banana leaves over a gas flame or through a hot, dry frying pan for a few seconds so they soften and don't split.
- Drain the chillies and blend until smooth with the tomatoes, garlic and a little water. Sieve the sauce into the bottom of a large steamer pot (or a big pot with a rack).
- Add the water, chickpeas, rice, carrots, the piece of onion and some salt. This becomes the consomé.
- Put in the rack and line it with banana leaves. Lay the lamb on top with the bay leaves, fold the leaves tightly around it and put the lid on.
- Steam over a medium-low heat for about 4 hours, until the meat comes away from the bone. Check every hour that the consomé hasn't boiled dry and top up with hot water if needed.
- Meanwhile, finely chop the onion and coriander and cut the limes into wedges.
- Lift out the lamb, remove the bones and pull the meat into pieces. Season the consomé with salt.
- Warm the tortillas in a dry frying pan and wrap them in a tea towel.
- Serve the lamb in the tortillas with onion, coriander and lime, with the consomé in cups alongside.
