Lamb Barbacoa With Avocado Tacos Recipe 445

Steps:

• CHILE COLORADO SAUCE: Preheat the broiler. Char onions, tomatillos, tomatoes, and garlic on a baking sheet for about 7 minutes. Remove, set aside, and let cool to room temperature. In a large dry skillet over medium-low heat, toast the chile peppers, turning them over, for about 1 minute. Transfer them to a saucepan with enough water to cover chiles and boil for about 15 minutes until they are soft. Drain the chiles and discard water. Combine the vegetables and chiles in a blender with 3/4 cup of water per blender (you'll have to work in two batches) and purée until the mixture is smooth. Season with salt. Leftover sauce can be stored in refrigerator for up to a week. LAMB: Preheat oven to 350°F. Line a roasting pan with foil. Rub agave nectar on the meat and generously season the lamb with salt. Pour the 2 cups Chile Colorado Sauce over the meat and rub it on all sides. Put the meat (fat side up) in the roasting pan. Roasting the meat fat side up allows the fat to drip down over the roast as it melts, thereby keeping the exterior nice and moist. Seal the pan with two layers of foil creating a tight seal, and cook in the oven for 3 hours until meat is very tender. Take the pan from the oven and let the meat rest for about 30 minutes. When it's cool enough to handle, coarsely shred the meat with your fingers or forks, discarding any fat. Set out all the toppings in separate bowls and serve with the shredded meat. Warm up leftover sauce for a salsa topping and let everyone prepare their own tacos.

Steps:

• Preheat the oven 350 degrees F.
• Seed the ancho chiles and boil them in water. Add them to a heavy-duty blender to blend.
• Remove the lamb from the fridge and let sit out for 15 to 20 minutes. Score the fat with a sharp knife, creating a crisscross pattern. Rub thoroughly with salt and pepper, then some of the ancho liquid and chipotle chiles. Place celery, garlic, tomatoes, carrots, thyme, oregano, bay leaves and 1 onion in a roasting pan along with the beer, stock and chile powder. Put a roasting rack on top of the vegetables and liquid and place the lamb in the roasting pan.
• Roast until the lamb starts to turn deep brown, approximately 4 hours. Cover tightly with foil and continue to roast until an instant-read thermometer inserted in the thickest part (do not touch bone) registers 180 degrees F. Let stand for 20 to 30 minutes to cool. Once cool enough to handle, remove the roast from the roasting pan and begin to shred all of the meat off to a bowl with forks and your fingers.
• Strain the liquid from the roasting pan into a blender and blend thoroughly until smooth (this is what I call lamb butter). Pour over the lamb and mix together, adding some water if it becomes too thick.
• Chop your cilantro and remaining onion and mix together in a small bowl.
• Serve the lamb on corn tortillas with homemade Salsa. Top with cilantro-onion mixture, Cotija and radish. Enjoy.
• Heat a grill for cooking at medium heat. Grill or roast the garlic, tomatillos, tomatoes and onions, turning occasionally, until charred. Let cool.
• Bring 3 cups water to a boil in a medium pot over medium heat, then add garlic, tomatillos, tomatoes, onions, chiles de arbol, anchos, guajillos, cilantro and sugar and boil together for 8 to 10 minutes. Let cool, and then drop into a blender and blend until pureed, but a little bit chunky. Season to taste.