Episode 1: Mexican Lamb Barbacoa Bao

Instagram Video:

https://www.instagram.com/p/DCkJDiTRzI1/

Ingredients

Lamb:

• 1.5 kg lamb shoulder

• 2 tsp salt

• 1.5 tbsp black pepper

• 2 tbsp olive oil

• 1 large onion (sliced)

• 2 oranges (halved)

• 3 bay leaves

Marinade:

• 3–5 dried ancho chilies

• 1–2 chipotle peppers in adobo + 30 ml adobo sauce

• 5 garlic cloves

• 500 ml stock

• Juice of 1 lime

• 1.5 tbsp cumin

• 1.5 tbsp coriander

• 1.5 tbsp chili powder

• 1 tbsp oregano

• ½ tsp cinnamon

• 1.5 tbsp apple cider vinegar

Toppings:

• Feta

• Pickled red onion

• Sour cream

Bao:

• DM me for my homemade recipe or use pre-made bao buns from large/Asian supermarkets.

Steps

1. Preheat the oven to 163°C (325°F).

2. Blend all marinade ingredients until smooth.

3. Season lamb with salt and pepper, sear in oil until browned.

4. Layer onions and oranges in a pot, add lamb, bay leaves, and pour marinade over.

5. Cover and roast for 4–5 hours until tender. Shred the lamb and drizzle with strained marinade.

6. Steam bao over boiling water for 8–10 minutes.

7. Fill bao with shredded lamb, top with feta, pickled red onion, and sour cream.