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Lamb Barbacoa with Pico De Gallo & Mexican Street Corn

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A month or so ago I found this fantastic authentic Mexican place in Toronto, the smell as I first walked in immediately confirmed that I was in the right place. Very little English was spoken, it took a while before anyone understood my request. "It smells amazing, I have money, just bring me food". The Lamb Barbacoa had to have been the best I’ve ever had. Not that I needed the excuse but I thought the long weekend would be a great time to give it a shot myself.


I started with a 10lb Lamb shoulder (Bone-In), trimmed to approx. 9.5lbs.


I built my adobo marinade using Guajillo chilies that I de-stemmed and toasted. I gave the shoulder a good rub with a generous amount of paste and allowed it marinate over night in the fridge.


I fired up the Kamado early Saturday morning. While coming up to temp, I wrapped the shoulder in Banana leaves and placed it in a roasting pan with some braising liquid.


I pulled the shoulder at 198 – 207 degrees IT (until the probe went in like butter). The cook lasted approx. 5 ½ hours @ 285 – 300 degrees.


After 2 hours of rest in the covered roasting pan, the lamb shoulder was pulled and served with fresh tortillas, pico de gallo, a galic lime crema and Mexican street corn.


The Corn was soaked in water for 4 hours and steamed in the husk for 30mins, allowed to rest for 15 mins, de-silked, buttered and back on the Kamado before being dressed with El Salvadorian Crema, Cotija Cheese, Smoked Paprika, Lime, Salt and Cilantro


Next to the tacos the corn was the BOMB!
















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On ‎07‎/‎09‎/‎2017 at 0:39 PM, King19 said:

Looks amazing esp the corn


Not a traditional barbacoa but delicious looking



Lamb is actually a staple in Central Mexican Barbacoa. Although traditionally it is cooked in a covered pit I decided to give it a shot on the KJ. Turned out wonderfully

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