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Slow Cooker Lamb Barbacoa
Serve this Lamb Barbacoa as an elegant main dish on a fancy platter, casually as a filling in tacos, or as a topping on huevos rancheros with an egg on top for brunch.
Prep Time
5 mins
Cook Time
8 hrs 5 mins
Total Time
8 hrs 37 mins
Servings: 4 -6
Calories: 465 kcal
Course:
Main Course
Cuisine:
American
Ingredients
Chile Colorado Sauce:
- 1 Spanish onion halved
- 3 tomatillos husked, washed, halved
- 2 tomatoes halved
- 2 garlic cloves peeled
- 4 guajillo chiles stemmed
- 4 ancho chiles or cascabel, stemmed
- 2 cups water
- 2 tablespoons agave nectar
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon dried Mexican oregano
- 1 teaspoon kosher salt
Lamb:
- 2 to 3 pounds boneless lamb shoulder
- 2 tablespoons granulated tomato bouillon with chicken flavor (recommend Knorr)
- 6 ounces Mexican beer
- 2 tablespoons vegetable oil
Instructions
- In a very large skillet, heat the oil over medium-high. Pat the lamb dry with a paper towel, sprinkle generously with Knorr Selects Granulated Tomato Bouillon with Chicken Flavor and lay it in the skillet. Sear, until richly brown on all sides, about 5 minutes per side. Transfer the meat to the slow cooker.
- In the same skillet place the onions, tomatillos, tomatoes, and garlic until ingredients start to get charred, about 7 minutes. Transfer ingredients to a blender and set aside.
- Next, in the same skillet over medium-low heat, toast the chile peppers, turning them over, for about 1 minute. Transfer them to a saucepan with enough water to cover chiles and boil for about 15 minutes until they are soft. Drain the chiles and discard water.
- Add the chiles to the blender with water, agave nectar, vinegar, cinnamon, oregano, and salt and puree until the mixture is smooth.
- Pour through a medium-mesh strainer into the slow cooker and pour the beer over the top.
- Cover and cook barbacoa on low for 8 hours. Season with salt before serving.
- Coarsely shred the meat and discard any fat. Spoon as much chile sauce as you like over the lamb. Garnish the barbacoa with onion and cilantro.
Cup of Yum
Notes
- You can serve this Lamb Barbacoa as an elegant main dish on a fancy platter, casually as a filling for tacos, or as a topping on huevos rancheros with a fried egg on top for brunch.
Nutrition Information
Calories
465kcal
(23%)
Carbohydrates
44g
(15%)
Protein
34g
(68%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Cholesterol
92mg
(31%)
Sodium
1378mg
(57%)
Potassium
1407mg
(40%)
Fiber
13g
(52%)
Sugar
27g
(54%)
Vitamin A
10739IU
(215%)
Vitamin C
26mg
(29%)
Calcium
59mg
(6%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4-6
Amount Per Serving
Calories 465
% Daily Value*
| Calories | 465kcal | 23% |
| Carbohydrates | 44g | 15% |
| Protein | 34g | 68% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 92mg | 31% |
| Sodium | 1378mg | 57% |
| Potassium | 1407mg | 30% |
| Fiber | 13g | 52% |
| Sugar | 27g | 54% |
| Vitamin A | 10739IU | 215% |
| Vitamin C | 26mg | 29% |
| Calcium | 59mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.