Recipe by: Crystal Vasquez

Source: Family Recipe

Serves: 4 – 6

photo source:


  • 1 kg lamb shoulder
  • 1 head of garlic, halved
  • 3 big bay leaves
  • ½ small onion, halved
  • 1 carrot in big pieces
  • banana leaves
  • Knorr lamb cube


  • 3 Chilli ancho
  • 1 small tomato
  • ½ small onion
  • 2 cloves garlic
  • 1 tsp oregano
  • Salt
  • Pepper


  • Boil the first 4 ingredients of the sauce for around 5 min. Let them cool down.
  • Without the water, place all the ingredients in a blender, add oregano, salt and pepper and blend well
  • Cut the Lamb into big cubes; marinate it with the sauce at least 4 hours before you cook it.
  • Put the garlic, onion, bay leaves, carrot, and lamb cube with enough water to cover ingredients in a pressure cooker and bring to boil
  • Collocate a steamer and cover with the banana leaves, arrange the lamb on the bananas leaves and cover with more bananas leaves. Close the press cooker and cook it for one hour.
  • Shred the meat
  • Refer to Mexican Tacos recipe for putting these together

Download PDF version here: mexican-lamb-barbacoa-crystal-vasquez