Red Chile American Lamb Barbacoa
Recipe provided by the American Lamb Board (Red Chile American Lamb Barbacoa | American Lamb).
Cook time is 3-4 hours
Preheat oven to 325 degrees.
Rip open the chiles and remove the seeds, veins and stems. Heat a large skillet over medium-low, add the chiles and toast them in the dry pan, turning them over until they are fragrant, about one minute. Transfer chilis to a saucepan with enough water to cover chilies and bring to a boil, then cover with a lid and let rest for 10 minutes or until the chilis are soft. Drain the chilies and discard the water.
Combine the drained chilis, garlic, salt, oregano, cumin, honey, apple cider and water in a blender and puree until the mixture is thick but smooth.
Pour some of the chili sauce into a large Dutch oven or ovenproof casserole with a lid and top with the meat. Rub the lamb with enough chili sauce to generously coat it. Close the lid and transfer to the oven immediately. Bake the lamb for 3-4 hours or until the meat is very tender. Alternatively, you can marinate overnight in the refrigerator and back the next day.
Remove the casserole from the oven and let the meat cool. Coarsely shred the meat with forks, discarding any visible fat. Serve with corn tortillas, avocado and salsa, or any remaining chili sauce.
