Lamb Barbacoa Tamales with Pickled Red Onions

Slow-cooked, incredibly tender lamb barbacoa nestled in fluffy masa and steamed to perfection. Topped with tangy pickled red onions for a delightful contrast.

Prep Time

60 minutes

Total Time

5 hours

Calories

1150 kcal

Difficulty

Medium

Equipment

5 items

Cost

£5.53/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Snack

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

3lbsLamb Shoulder(Bone-in, trimmed of excess fat)

£18.00

6Dried Guajillo Chiles(Stemmed and seeded)

£4.50

3Dried Ancho Chiles(Stemmed and seeded)

£2.25

1mediumOnion(Roughly chopped)

£0.50

6clovesGarlic(Roughly chopped)

£0.30

1tbspCumin(Ground)

£0.15

1tbspMexican Oregano(Dried)

£0.20

2tbspApple Cider Vinegar

£0.10

2cupsBeef Broth

£0.60

2tspSalt(Or to taste)

£0.05

1tspBlack Pepper(Freshly ground)

£0.10

4cupsMasa Harina(For tamales (not tortillas))

£3.00

1cupLard or Vegetable Shortening(Softened)

£1.50

1tspBaking Powder

£0.05

2cupsChicken Broth(Warm, plus more as needed)

£0.60

1largeRed Onion(Thinly sliced)

£0.60

0.5cupLime Juice(Freshly squeezed)

£0.50

0.3cupApple Cider Vinegar

£0.10

0.5tspSalt

£0.05

1tspSugar

£0.01

Total Cost

£33.16

£5.53 per serving

Instructions

1.
**Prepare the Barbacoa:** Rehydrate the dried chiles by soaking them in hot water for 30 minutes. Drain the chiles and transfer them to a blender along with onion, garlic, cumin, oregano, apple cider vinegar, and beef broth. Blend until smooth.
2.
Season the lamb shoulder generously with salt and pepper. Place the lamb in a Dutch oven or slow cooker. Pour the chile mixture over the lamb, ensuring it's coated evenly.
3.
**Slow Cook:** If using a Dutch oven, bake in a preheated oven at 325°F (160°C) for 3-4 hours, or until the lamb is incredibly tender and easily shreds with a fork. If using a slow cooker, cook on low for 6-8 hours or on high for 3-4 hours.
4.
Once the lamb is cooked, remove it from the pot and shred it using two forks. Strain the cooking liquid, discarding the solids. Return the shredded lamb to the strained cooking liquid to keep it moist.
5.
**Prepare the Masa:** In a large mixing bowl, combine the masa harina, lard (or vegetable shortening), and baking powder. Gradually add the warm chicken broth, mixing until a soft, dough-like consistency is achieved. The masa should be moist but not sticky. Add more broth if needed.
6.
**Assemble the Tamales:** Soak corn husks in warm water for at least 30 minutes to soften them. If using parchment paper, cut into 6 inch squares. Spread a thin layer of masa (about 1/4 cup) onto each corn husk or piece of parchment paper. Top with a generous spoonful of shredded lamb barbacoa.
7.
Fold the sides of the corn husk or parchment paper over the filling, creating a sealed packet. If using corn husks, fold the bottom up. Secure with kitchen twine, if needed.
8.
**Steam the Tamales:** Fill a large pot with a few inches of water. Place a steamer basket inside the pot, ensuring the water level is below the basket. Arrange the tamales upright in the steamer basket, leaving some space between them.
9.
Cover the pot with a tight-fitting lid and steam the tamales for 45-60 minutes, or until the masa is firm to the touch and pulls away easily from the corn husk or parchment paper. Check the water level periodically and add more water if needed.
10.
**Prepare Pickled Red Onions:** While the tamales are steaming, prepare the pickled red onions. In a medium bowl, combine the sliced red onion, lime juice, apple cider vinegar, salt, and sugar. Mix well and let sit for at least 30 minutes, or up to a few hours, to allow the onions to soften and pickle.
11.
**Serve:** Carefully remove the tamales from the steamer. Unwrap each tamale and top with the pickled red onions. Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (400g)

1150 kcal / 4811 kJ

Carbs

60g

23% of RDA

Fat

75g

107% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

12 g

13% of RDA

Sodium

1800 mg

78% of RDA

Saturated Fat

35 g

175% of RDA

Chef's Tips

For a spicier barbacoa, add a pinch of cayenne pepper or a few dried chile de árbol to the chile sauce.

If you don't have a steamer basket, you can create one by rolling aluminum foil into tight balls and placing them in the bottom of the pot to elevate the tamales.

The barbacoa can be made a day or two in advance. Store it in the refrigerator and reheat before assembling the tamales.

If you are short on time, you can buy pre-made masa from a Mexican grocery store. Just be sure to adjust the broth amount as needed to achieve the correct consistency.

Cooking Equipment

Large Dutch oven or slow cooker

Steamer basket

Large pot with lid

Mixing bowls

Parchment paper or corn husks

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier barbacoa, add a pinch of cayenne pepper or a few dried chile de árbol to the chile sauce.

If you don't have a steamer basket, you can create one by rolling aluminum foil into tight balls and placing them in the bottom of the pot to elevate the tamales.

The barbacoa can be made a day or two in advance. Store it in the refrigerator and reheat before assembling the tamales.

If you are short on time, you can buy pre-made masa from a Mexican grocery store. Just be sure to adjust the broth amount as needed to achieve the correct consistency.

Lamb Barbacoa Tamales with Pickled Red Onions

Ingredients

Instructions