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Slow cooker barbacoa

Barbacoa meat on a platter with slaw on the side

Slow cooker barbacoa

Name: Slow cooker barbacoa
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Yield: 4
Ingredients: 4 tomatoes quartered; 2 dried ancho chillies seeds removed (see tip); 1 tsp dried oregano; 1 tsp cumin seeds; 1 garlic bulb cloves peeled; 400ml red wine; ½ lamb shoulder bone in (about 1.25kg); 50g dark chocolate broken into squares; 1 cinnamon stick; 8 large new potatoes about 450g; white cabbage & radish slaw (see goes well with), to serve

Sara Buenfeld

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Serves 4

Easy

Prep: 15 mins

Cook: 7 hrs

A star rating of 3 out of 5.7 ratingsRate

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This slow cooked lamb dish from Mexico is great for family meals. Our easy recipe has a touch of dark chocolate and ancho chillies for smoky heat

Freezable

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Ingredients

Nutrition

Units:

MetricUS

4 tomatoes

quartered
2 dried ancho chillies

seeds removed (see tip)
1 tsp dried oregano
1 tsp cumin seeds
1 garlic bulb

cloves peeled
400ml red wine
½ lamb shoulder

bone in (about 1.25kg)
50g dark chocolate

broken into squares
1 cinnamon stick
8 large new potatoes

about 450g
white cabbage & radish slaw

(see goes well with), to serve

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Nutrition: per serving

kcal752
fat43g
saturates21g
carbs24g
sugars7g
fibre5g
protein45g
salt1.6g

Method

step 1

Put the tomatoes, chillies, oregano, cumin and garlic in a food processor with one-third of the wine, add 1 tsp salt and blitz until smooth.
step 2

Put the lamb in the slow cooker pot (we used a 6.5-litre model). Pour over the chilli mix, then add the rest of the wine with the chocolate, cinnamon stick and whole potatoes. Cover and cook on low for 7 hrs until the lamb is really tender and the potatoes are still firm.
step 3

To serve, remove the bones and skin from the lamb and pull the meat apart into large chunks. Chop the potatoes into chunks and skim the fat from the cooking juices. Serve the lamb, potato and juices in bowls with the slaw on top.

RECIPE TIPS

CHILLI SEEDS

If you have trouble getting the seeds out of the dried chillies, pour boiling water over them and leave for just 1-2 mins – they will quickly soften enough to cut them open.

Recipe from Good Food magazine, May 2017

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A star rating of 3 out of 5.7 ratings

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