Barbacoa d'agneau

Make the chile adobo

Toast the guajillo and ancho chiles on a dry hot skillet for about 20 seconds per side, just until fragrant and pliable, not burnt (burnt chile turns bitter). Soak them in hot water for 15 minutes until soft, then drain. Blend the chiles with the garlic, cumin, marjoram, thyme, one bay leaf, vinegar, salt and a splash of water into a smooth, thick paste.

• 4 guajillo chiles
• 2 ancho chiles
• 6 cloves garlic
• 1 tsp cumin seeds
• 1 tsp marjoram
• 1 tsp thyme
• 1 bay leaf
• 60 ml white vinegar
• 1 tbsp salt

✅ C'est prêt quand : the adobo is smooth, deep red and thick enough to coat a spoon

Marinate the lamb

With a sharp knife, make a few shallow cuts into each piece of lamb so the adobo can soak in. Rub the paste all over every piece, pushing it into the cuts. Cover and refrigerate for at least 8 hours, or up to 24, so the chile and herbs really get into the meat.

• 2 kg lamb pieces

✅ C'est prêt quand : the lamb looks deep red all over and smells strongly of chile and herbs, not raw

Set up the pot

In a large heavy pot or Dutch oven, place the soaked chickpeas (or rice), the remaining bay leaf, the halved onion and the water or broth. This liquid sits below the lamb and slowly becomes the consomé, catching every drop of juice that drips down. Set a steamer rack or metal colander inside the pot, above the liquid without touching it, and line it with the maguey or banana leaves, overlapping them and leaving plenty of overhang to fold over later.

• 200 g chickpeas or rice
• 1 bay leaf
• 1 onion, halved
• 2 litres water or broth
• 6–8 large maguey or banana leaves

Wrap and Steam Slowly

Lay the marinated lamb and the avocado leaves on top of the lined rack, then fold the leaves over tightly to seal the meat completely, like wrapping a big tamal. The tight wrap traps the steam and juices around the meat instead of letting them escape, which is what makes the lamb so moist. Cover the pot with its lid, sealing the edges with a layer of foil underneath if needed, and cook in an oven preheated to 150°C (300°F) for 4½ to 5 hours.

• 2 kg marinated lamb
• 4 avocado leaves
• 6–8 large leaves (to fold over)

✅ C'est prêt quand : the meat pulls apart easily with a fork and almost falls off the bone on its own

Rest, then shred

Take the pot out of the oven and let it rest unopened for 15 minutes so the juices settle back into the meat. Open the leaf wrap carefully, standing back as the trapped steam escapes, then shred the lamb with two forks, discarding the bones and leaves.

✅ C'est prêt quand : the lamb shreds into tender strands with almost no resistance

Finish the consomé and serve

Strain the cooking liquid from the bottom of the pot, keeping the chickpeas or rice and discarding the onion and bay leaf. Skim off excess fat, taste and adjust the salt, then stir in the chopped cilantro. Serve the shredded lamb hot with bowls of the consomé, warm tortillas, chopped onion, more cilantro, lime wedges and your favourite salsa.

• to serve cilantro
• to serve chopped onion
• to serve lime wedges
• to serve warm tortillas
• to serve salsa