Don Pepe’s Barbacoa

Jun 01, 2023June 1, 20230 8
Don Pepe's Barbacoa slow-cooked lamb recipe with garbanzo beans and ancho chiles
in Main

Prep

10 min

Cook

4-5 hours

Ready In

4-5 hours 10 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 cups/ 500 ml dried garbanzo beans
5 pound/ 2 . 5 kg whole leg of lamb
salt & freshly ground black pepper
2 tablespoons/ 30 ml olive oil
2 onions , chopped
2 dried ancho chiles
1 head garlic , halved
1 bunch epazote , plus more chopped for serving
8 cups/ 2 l water or stock
cactus pieces , or maguey leaves ( optional )
salsa
onion , chopped
fresh cilantro leaves
lime wedge
corn tortilla

Nutrision Information

Servings Per Recipe
8
Calories
597
Sugar
3g
Fat
33g
Don Pepe's Barbacoa is a slow-cooked Mexican lamb recipe, traditionally cooked over an open fire in a pit. This recipe has been adapted for the oven and is flavored with garbanzo beans, ancho chiles, and epazote. The slow cooking of the lamb ensures that it is fork-tender, and the rich broth is perfect for dipping your tortillas into. This dish is often served at large gatherings or special occasions, and is a staple of Mexican cuisine. It is a hearty and flavorful meal that is sure to satisfy your taste buds.

Instructions

1.Preheat oven to 325°F/165°C.
2.Soak the garbanzo beans overnight or for at least six hours.
3.Season lamb with salt and pepper.
4.In a large pot or Dutch oven, heat olive oil over medium heat. Add onions, ancho chiles, garlic and epazote. Cook until the onions are soft and the garlic is fragrant.
5.Add the lamb and brown on both sides.
6.Add the soaked chickpeas and water or stock, and stir.
7.Cover the pot and put it in the oven for 4 to 5 hours or until the meat is tender.
8.Remove the lamb from the pot and shred it with a fork.
9.Serve with the broth, cactus or maguey leaves, salsa, chopped onion, cilantro, lime wedges, and corn tortillas.
10.Enjoy!

PROS

This recipe is a classic Mexican dish, with deep flavors and tender meat.

The slow cooking ensures that the lamb is cooked to perfection, and the garbanzo beans and ancho chiles add depth and flavor to the broth.

A versatile recipe, you can add your own spices and vegetables for a personalized touch.

CONS

This recipe requires a long cooking time, and if you do not have a Dutch oven, you will need to use a large pot that can go in the oven.

If you cannot find the specific ingredients for this recipe, it may alter the flavors of the finished dish.

The cactus or maguey leaves are optional, so you can leave them out if you cannot find them or are unsure of how to prepare them.

HEALTH & BENEFITS

This recipe is packed with protein and fiber from the garbanzo beans and lamb meat.
Garbanzo beans are known to have anti-inflammatory benefits and are a good source of complex carbohydrates.
The lamb is a good source of iron, zinc and vitamin B12.
Overall, this recipe is a nutrient-dense choice for a meal.

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