La Banderita Lamb Barbacoa | Justine Schofield Recipe
Lamb Barbacoa Ingredients - 8 x La Banderita 6″ flour tortillas - 1.2kg Lamb shoulder - 2 whole ancho dried chilies, seeds and stems removed - 2 whole dried
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Ingredients
- 8 x La Banderita 6″ flour tortillas
- 1.2kg Lamb shoulder
- 2 whole ancho dried chilies, seeds and stems removed
- 2 whole dried guajillo chilies, seeds and stems removed
- 1 tsp. dried ground cumin seed
- 1 tbsp. smoked paprika
- 1 tsp. dried oregano
- 2 chipotle chilli in adobo sauce, plus 2 tsp. sauce from can
- 4 whole cloves garlic
- 1/4 cup apple cider vinegar
- 2 tsp. honey
- 500ml beef stock
- Iceberg lettuce, to serve
- 2 corn cobs, blanched
- 2 tbsp. chopped coriander
- 1 long green chilli, thinly sliced
- Juice of 1 lime, plus extra to serve
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