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Home > Restaurants > Recipes > Lamb Barbacoa With Adobo Sauce

Lamb Barbacoa With Adobo Sauce

Provided by: Chef Alex Stupak
Served at: Empellón al Pastor

  • Type of Dish: Main Courses
  • Servings: 30
  • Cuisine: Mexican
  • Reader Rating: Write a Review

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2 square-cut lamb-shoulder chucks (available at Esposito Meat Market; pork butt or chuck short ribs can be substituted)

Adobo sauce (see recipe)

Kosher salt as needed

1 packet banana leaves, thawed

4 cups dried avocado leaves

90 corn or flour tortillas

½ medium white onion, minced

3 bunches of cilantro, leaves picked, roughly chopped

15 limes, each cut into 6 wedges


Preheat the oven to 300 degrees. Rub the lamb shoulders with a liberal amount of the adodo sauce until you have an even red coating all over the meat. Season liberally with salt. Line the bottom of a large roasting pan with some of the banana leaves. Place half the avocado leaves in the bottom of the pan. Nestle the lamb shoulders on top. Place the remaining avocado leaves and banana leaves to cover the lamb. Add one quart of water to the pan, and cover tightly with aluminum. Place in the oven and cook for six hours. Check the lamb by peeling back the leaves and testing it with a fork; it should be very tender and pull away from the bone. Once ready, remove from the oven, and let it rest for an hour. Unravel the banana leaves and remove as many of the avocado leaves from the surface of the meat as possible. Lift the lamb out of the pan, and place on a board. Remove the banana leaves and discard. Pour the juices from the pan through a fine mesh strainer, skimming off any fat on the surface. Wipe the pan clean, and return the juices to the roasting pan. Gently shred the lamb and return to the pan. (If not serving the lamb right away, it can be held in a low oven until needed). Wrap a batch of corn or flour tortillas in a moist tea cloth, and warm them in the oven. Place the roasting pan with the lamb barbacoa on a table along with the warm tortillas, the chopped cilantro, minced onion, lime, plus beans, guacamole, and salsas. (Published 2014)