Keep the lamb apart from the broth at the bottom ... and then whizz up with all the other ingredients. Serve with the barbacoa. The day before, tear out the stems of the ancho chillies and ...

The restaurant's lamb barbacoa recipe starts with wrapping lamb in long maguey leaves, and cooking it overnight for 11 hours to create a tender barbacoa full of sweet and smoky flavors.

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) ...

Fracisco “Paco” Perez later became an engineer and found work in Spain, but his passion for barbacoa drew him back to Tijuana to work with his mother (his uncle retired). Soon after ...

Place in an airtight container, label and refrigerate. For the barbacoa, prepare your lamb shoulder by dabbing away any excess liquid with a paper towel. Start by scoring the flesh by running a knife ...

Vargas, a partner and head cook at El Grandpa Mexican BBQ, has turned this spot into a pilgrimage site for barbecue aficionados. Specializing in barbacoa de borrego estilo Hidalgo — smoked lamb ...

The practice of barbacoa traditionally uses goat, lamb or beef that is seasoned with dried chiles, spices and cooked until the meat is tender and falls apart. For our #TastyTuesday series ...

Every region has its own way of making it; these barbacoa lamb tacos are from Sinaloa, in the north of Mexico. Barbacoa is often eaten at the weekend for breakfast: in Mexico people can buy it ...