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Barbacoa de Borrego
My mouth waters just at the thought of Lamb Barbacoa. It’s a simple stew that you can enjoy on a Sunday morning when everyone’s at home and has time to enjoy a relaxing brunch. I always prepare this meal overnight, I just add everything to the slow cooker and forget about it until the next morning.
- 3 Avocado leaves
- 1 large baking potato peeled and cut into 4 pieces
- 2 medium sized carrots peeled and cut into slices
- 1/2 white onion cut into wedges
- 4 garlic cloves peeled
- 1 Serrano pepper thinly sliced
- 4 Tbsp. white rice uncooked
- 1/3 cup chickpeas soaked overnight*
- 1 Full rack of Lamb about 1 1/2 pounds
- 1 tsp of coarse sea salt
- 6 cups of water
- 1 cup cilantro finely chopped
- 1 cup white onion finely chopped
- 1 lime cut in wedges
- Warm tortillas and your favorite hot salsa
Slightly toast the avocado leaves over medium-high heat on a griddle.
Place the potato, carrots, onion, garlic, serrano pepper, rice, and chickpeas in the cooking pot. Cover with 6 cups of water.
Place a steamer or metal cooking rack (I use the metal steamer from my pressure cooker) over the vegetables, this will support the meat.
Season the lamb rack with the coarse sea salt on both sides. Place on the steamer.
The meat usually doesn’t touch the water, it is cooked merely from the vapor/steam. Place the avocado leaves on the lamb. Cover the pot with aluminum foil and then place the lid on tightly. Cook for 4 1/2 hours on high in your slow cooker or for about 1 hour in a large pot/Dutch oven on your stove top over medium heat.
• *You can substitute the uncooked chickpeas for canned chickpeas. If using the canned version, add it to the stew a half hour before finish cooking.
• You can also use a Leg of Lamb, or a combination of both leg and rack, for more servings.
• This recipe will render 4 large bowls of consommé and about 2 -3 tacos per person.
• This is the slow cooker version, if cooking in a Dutch oven over the stove top, it will take about 1 hour, or until meat is tender.