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Lamb barbacoa: a special spring treat
- 3 pounds of de-boned lamb shoulder
- 6 ancho chiles
- 3 guajillo chiles
- 10 cloves of garlic
- 1 cup of brewed coffee
- 1/2 cup of water
- 1/2 teaspoon cinnamon
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 tablespoon agave nectar
- 1 small onion, cut into slivers
- 1 carrot, peeled and cut into rounds
- Salt to taste
Directions:View on Homesick Texan
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