Lamb Barbacoa Taco Salsa Pipicha, Watercress, Squash Blossom
- Prep time 30Min
- Cook time 8Hr
- Technique Bake
- Meat Lamb
- Cut Shoulder
- Serves 4
Chef Emelio Cerra’s Oxomoco features Australian lamb in his very authentic barbacoa tacos, with marinated and slow-roasted lamb shoulder, a fresh salsa made with the Mexican herb pipicha, and the inventive touch of a squash blossom.
Ingredients
Barbacoa Marinade:
280 grams guajillo chiles, cleaned and deveined
160 grams fresh garlic
8 avocado leaves
8 grams oregano
40 grams Chintextle paste
120 grams distilled white vinegar
108 grams salt
20 grams black pepper, freshly ground
Lamb Barbacoa:
1 large Australian lamb shoulder
Salt
Black pepper
Grilled agave leaves
Dried avocado leaves
Salsa Cruda:
3.2 kilograms tomatillo, cut into medium-sized pieces
680 grams white onion, cut into medium-sized pieces
400 grams serrano chile, cut into medium-sized pieces
600 grams cilantro
12 avocados
1.68 kilograms lime juice
125 grams salt
Salsa Pipicha:
240 grams pipicha
Salt
To Assemble and Serve:
Tortillas
Shaved white onion
Watercress
Squash blossoms
Extra virgin olive oil
Sea salt
Method
For the Barbacoa Marinade:
In a large container, combine guajillo chiles with 1 kilogram hot water. Soak 15 minutes. Strain chiles, reserving the soaking liquid, and transfer to a blender. Add all remaining ingredients and 500 grams of the chile soaking liquid. Blend until smooth. Transfer to a nonreactive container.
Refrigerate.
For the Lamb Barbacoa:
Heat oven to a low temperature. Weigh lamb shoulder, then weigh 10% of Barbacoa Marinade, by weight of the Lamb Shoulder. Set aside. Heavily season lamb shoulder with salt and pepper. Place lamb shoulder in a hotel pan and coat with the Barbacoa Marinade. Add grilled agave
leaves and dried avocado leaves. Place in the oven and cook 8 hours (or overnight). The following day, let Lamb Barbacoa cool. Using your fingers or a fork, pick meat off the bones. Season with salt and more Barbacoa Marinade. Reserve.
For the Salsa Cruda:
In a food processor, combine tomatillo, onion, chiles, and cilantro. Blend until smooth. Add all remaining ingredients, then continue to blend until smooth. Adjust seasoning as needed. Transfer to a nonreactive container and reserve.
For the Salsa Pipicha:
In a blender, combine pipicha with 4 kilograms Salsa Cruda. Blend until smooth, adding ½ to 1 cup water as needed. Season with salt.
To Assemble and Serve:
In a pan over medium heat, crisp Lamb Barbacoa. Place tortillas on a serving plate and top with crispy Lamb Barbacoa. Garnish with Salsa Pipicha, white onion, watercress, squash blossoms, extra virgin olive oil, and sea salt