Barbacoa meat on a platter with slaw on the side

Slow cooker barbacoa

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 15 mins Cook: 7 hrs

Easy

Serves 4

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

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal752
  • fat43g
  • saturates21g
  • carbs24g
  • sugars7g
  • fibre5g
  • protein45g
  • salt1.6g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 4 tomatoes, quartered
  • 2 dried ancho chillies, seeds removed (see tip)
  • 1 tsp dried oregano
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 1 tsp cumin seeds
  • 1 garlic bulb, cloves peeled
  • 400ml red wine
  • ½ lamb shoulder, bone in (about 1¼kg)
  • 50g dark chocolate, broken into squares
  • 1 cinnamon stick
  • 8 large new potatoes, about 450g
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • white cabbage & radish slaw (see goes well with), to serve

Method

  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.

  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.

  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.