Slow Cooker Lamb Barbacoa
Ingredients
1 Spanish onion (halved)
3 tomatillos (husked, washed, halved)
2 tomatoes (halved)
2 garlic cloves (peeled)
4 guajillo chiles (stemmed)
4 ancho chiles (or cascabel, stemmed)
2 cups water
2 tablespoons agave nectar
1 tablespoon apple cider vinegar
1/4 teaspoon ground cinnamon
1/2 teaspoon Mexican oregano (dried)
1 teaspoon kosher salt
3 pounds lamb shoulder (boneless)
2 tablespoons Knorr® Selects Granulated Tomato Bouillon with Chicken Flavor
6 ounces Mexican beer
2 tablespoons vegetable oil
Directions
In a very large skillet, heat the oil over medium-high. Pat the lamb dry with a paper towel, sprinkle generously with Knorr Selects Granulated Tomato Bouillon with Chicken Flavor and lay it in the skillet. Sear, until richly brown on all sides, about 5 minutes per side. Transfer the meat to the slow cooker.
In the same skillet place the onions, tomatillos, tomatoes, and garlic until ingredients start to get charred, about 7 minutes. Transfer ingredients to a blender and set aside.
Next, in the same skillet over medium-low heat, toast the chile peppers, turning them over, for about 1 minute. Transfer them to a saucepan with enough water to cover chiles and boil for about 15 minutes until they are soft. Drain the chiles and discard water.
Add the chiles to the blender with water, agave nectar, vinegar, cinnamon, oregano, and salt and puree until the mixture is smooth.
Pour through a medium-mesh strainer into the slow cooker and pour the beer over the top.
Cover and cook barbacoa on low for 8 hours. Season with salt before serving.
Coarsely shred the meat and discard any fat. Spoon as much chile sauce as you like over the lamb. Garnish the barbacoa with onion and cilantro.
