lamb-barbacoa

🥘 Ingredients

• guajillo chili 4
• pasilla chili 1
• chipotle pepper 2
• garlic cloves 6
• lime 1
• cumin seed 2 tbsp
• corriander seed 2 tbsp
• cinnamon stick 1 in
• cloves ½ tsp
• allspice ½ tsp
• vinegar 1 tbsp
• chicken stock 1 cup
• chili powder 1 tbsp
• salt 1 tbsp
• mexican oregano 1 tbsp
• lamb shoulder 2 kg

1. 1

   Deseed and rehydrate guajillo chili and pasilla chili Toast and grind spices Blend together chipotle pepper , garlic cloves , juice from lime , cumin seed , corriander seed , cinnamon stick , cloves , allspice , vinegar , chicken stock , chili powder , and salt . Add in mexican oregano Boil some water and dip the lamb shoulder in it for a few minutes. Bag it up with 2/3 of the marinade and cook sous vide for 24 hours at 37C. Let it rest covered for 30 minutes. Shred